Step 1

Preheat the oven to 400°F (200°C), no fan.

Step 2

Dice the onion, finely chop garlic, cut the mushrooms into 1/4-inch (7mm) slices.

Step 3

Heat 1 tablespoon of clarified butter or frying oil in a large frying pan over medium heat. Add the onion, cook for about 5 minutes until soft and translucent. Add the garlic and herbs, cook for 30 seconds. Transfer to a plate.

Step 4

Cook the mushrooms in two batches: increase the heat to high and add another tablespoon of clarified butter/oil. Add the mushrooms in a single layer, don't stir for the first 1-2 minutes letting the mushrooms brown, then cook, stirring, for a couple of minutes until the excess water from mushrooms is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms.

Step 5

Add the onions back to the pan. Stir everything together and season with salt and pepper.

Step 6

Cut the baguette in half and spread it with butter - this step is optional, it will taste better with more butter (obviously) but if you'd like to cut back on calories you can omit this.

Step 7

Top the baguettes with mushrooms and onions.

Step 8

Top with shredded cheese.

Step 9

Bake for 12-15 minutes or until the edges of the baguette are browned and the cheese is melted.

Step 10

Drizzle generously with ketchup and sprinkle with chopped parsley.

Step 11

Enjoy!