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Garlic bread

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Stuffed with caramelised onions, garlic and parsley, and with olive oil instead of butter, this garlic bread is a lower-fat version of the classic recipe.
Serves
24
Prep
25 minutes
Cook
45 minutes
Each 30g serving contains (excludes serving suggestion)
KCal
51
Carbs
8.0g
Fibre
0.8g
Protein
2.0g
Fat
1.1g
Saturates
0.10g
Sugars
1.1g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 tsp rapeseed oil
3 medium onions, finely sliced
6-10 cloves garlic, crushed
25g parsley, chopped
grind black pepper
1 tbsp olive oil
1 baguette (approx. 300g)
50g low-fat mozzarella, grated
Method
  1. Preheat the oven to 180°C/gas 4. Put the oil into a saucepan over a low heat, add the onions and gently cook for 25 minutes, stirring regularly, until they begin to caramelise, turn brown and become soft. If they start to stick, add a teaspoon of water.
  2. Meanwhile, mix the crushed garlic, chopped parsley, pepper and olive oil together and set aside.
  3. Slice the baguette into 2cm-thick rings, cutting only about three-quarters of the way through the loaf so that it stays together.
  4. Stir the onions into the garlic and parsley mixture. Place a spoonful in between each ring of bread, dividing evenly between the slices.
  5. Fully wrap the bread in foil, and bake for 10-12 minutes. Undo the foil, top with the mozzarella cheese and bake for a further 5 minutes before serving.
Chefs tips
  • Caramelising the onions will cook them down to about one third of the raw quantity. It's important to cook them really slowly and stir regularly with a wooden spoon. 
  • Use a wholemeal baguette to boost the fibre content.
  • Freezing instructions: Can be frozen ready-to-cook or cooked. Slice, then wrap in foil to freeze. You can then defrost slices as required.
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