Equipment
* optional
Ingredients
Caramelized Balsamic Onions
- 2 large yellow onions, thinly sliced
- 30 g unsalted butter
- 30 ml balsamic vinegar
Nut Loaf Base
- 200 g walnuts, toasted and finely chopped
- 300 g cremini mushrooms, finely diced
- 100 g panko breadcrumbs
- 3 large eggs, beaten
- 5 g garlic powder
- 5 g fine sea salt
- 3 g black pepper, freshly ground
Topping & Sauce
- 150 g gruyère cheese, grated
- 80 g mayonnaise
- 20 g dijon mustard
- 5 ml fresh lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 586 kcal
- Protein
- 20 g
- Carbohydrates
- 26 g
- Fat
- 47 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 754 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 23 g
- Cholesterol
- 137 mg
- Potassium
- 511 mg
- Calcium
- 329 mg
- Iron
- 2.2 mg
- Magnesium
- 72 mg
- Phosphorus
- 340 mg
- Zinc
- 2.5 mg
- Vitamin A
- 145 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.5 mg
- Folate
- 58 mcg
- Water
- 82 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large skillet, melt the butter over medium heat. Add the sliced onions and salt. Cook for 20-25 minutes until caramelized and soft. Stir in balsamic vinegar and cook for 2 minutes until glossy. Set aside.
In the same skillet (wiped clean), sauté the diced mushrooms with a splash of oil until they have released their moisture and are browned. Let cool slightly.
In a large bowl, combine the chopped nuts, sautéed mushrooms, breadcrumbs, beaten eggs, garlic powder, salt, pepper, and 50g of the grated Gruyère. Mix until a cohesive mass forms.
Press the mixture firmly into the prepared loaf pan. Bake for 40 minutes. Remove from oven, top with the remaining Gruyère cheese and the balsamic onions.
Return to the oven for 10-15 minutes, or until the cheese is bubbly and golden. While baking, whisk together the mayonnaise, Dijon, and lemon juice to make the aioli.
Let the loaf rest in the pan for 10 minutes before lifting out. Slice into thick portions and serve with a dollop of the Dijon aioli.
Chef's Notes
- Toasting the nuts is essential for the depth of flavor; don't skip it!
- The balsamic onions are baked directly on top in this version to infuse the top of the loaf with sweetness.
- If you want a more 'meaty' texture, pulse half the nuts until they are like a coarse flour and leave the other half chunky.
Storage
Refrigerator: 4 days — Excellent when sliced and pan-fried the next day.
Freezer: 2 months — Freeze slices individually for easy reheating.
Reheating: Reheat slices in a 350°F oven for 10 minutes or pan-fry in butter.
Cultural Context
This remix takes the flavor profile of the French bistro burger—savory mushrooms, sharp Gruyère, and sweet onions—and translates it into the format of a classic vegetarian nut loaf, a staple of meat-free Sunday roasts.
