Chef’s note: Make sure to have these pantry staples on hand: corn starch, dry white wine (optional) + kirsch (optional); preheat oven to 400°; slice baguette in half then using a fork, scoop out soft interior, leaving a ½-inch thick crust (leave bottom of baguettes intact); bake 7-10 min until until warm + golden

Meanwhile, shred cheese; rub 4 garlic cloves on inside of a small pot (leave smashed cloves in pot); heat 1 cup broth over med (for authentic flavor substitute broth with 1 cup dry white wine + 1 tbsp kirsch; add shredded cheese + stir until melted; whisk ½ tbsp corn starch + 1 tbsp broth then add to simmering cheese; stir until smooth + thickened; season with freshly ground pepper

Wrap bottom of baguettes with parchment; line inside of baguettes with prosciutto + pickled onions; carefully pour cheese into baguettes filling to top