Pimped rustic bread - Le Coup de Grâce

Pimped rustic bread

Preparation :45 min Cooking :45 min
Difficulty :easy
Servings :4 to 6

This pimped rustic bread is so dirty and original! The type of side dish that states what Le Coup de Grâce really is : dirty comfort food!


  • 1/2 red onion, finely sliced
  • 1/2 yellow onion, finely sliced
  • 3 tablespoons olive oil
  • 1/4 cup Éphémère Apple beer from Unibroue
  • 2 pinches dried thyme
  • 1 big round bread loaf 500g, cut in crosshatch but keeping the base
  • 1/4 cup butter
  • 3 garlic cloves, finely chopped
  • 1/3 cup fresh parsley, finely chopped
  • 1 cup mozzarella cheese, grated
  • 1 cup gruyere cheese, grated
  • 5 cooked bacon slices, cut in 3 chunks each
  • 10 chive sprigs, finely chopped
  • Salt and ground pepper


  • Preheat over at 400°F.
  • In a big skillet at medium heat, add the olive oil and onions. Slowly cook for 6 minutes while stirring often. Season with salt and pepper. Add the beer and thyme, stir well and continue cooking for 6 minutes to reduce liquid. Remove from heat.
  • Put the butter and garlic in a bowl and melt in the microwave for 45 seconds. Add the parsley and stir. Pour the mix in the bread making sure you spread those cut parts!
  • Push half of the cheese in those cracks followed by the onions. Do the same for the rest of the cheese then shove the bacon in those cracks!
  • Put the bread on an aluminium sheet then wrap bottom and sides. Add another sheet on top, cover tightly then place on a cooking tray. Put in the oven and cook for 15-20 minutes to melt the cheese. Remove top sheet and continue cooking for 5-10 minutes until top is crispy. Garnish with chive and dig in with your favorite fork!
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Our wine stewards suggest

Helle, Brasserie Vrooden

Is there anything better than a cereal beer to evoke the taste of fresh bread? This Helles is more malty and has a smaller hop taste than a Pilsner. It offers notes of bread and honey that makes it a liquid version of bread.

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