Baked Brie with Jammy Onions
This show-stopper of an appetizer is creamy, savory, sweet and insanely delicious. This recipe makes more than enough onions for the brie; use the extra onions to top a grilled cheese sandwich or burger. Serve the brie with crackers or crusty bread. This recipe makes 6-8 servings.
PREP TIME
5 minutes
COOK TIME
35 minutes
Ingredients
1 large wheel of brie
1 tablespoon vegetable oil
2 large red onions, cut into slivers
1/2 cup balsamic vinegar
3 tablespoons light brown sugar
1/2 teaspoon ground allspice (optional)
Handful of leafy greens or watercress, for garnish (optional)
1 tablespoon vegetable oil
2 large red onions, cut into slivers
1/2 cup balsamic vinegar
3 tablespoons light brown sugar
1/2 teaspoon ground allspice (optional)
Handful of leafy greens or watercress, for garnish (optional)
Directions
Heat a large skillet to medium and add oil. Sauté onions until they turn a deep caramel color and begin to release their water, about 15-20 minutes, stirring occasionally. Add vinegar and brown sugar and continue to cook until the vinegar reduces and sugar caramelizes, about 5 minutes. Be careful to stir frequently at this point so as not to burn the sugar. Once the onions have taken on a jam-like consistency, remove from heat and set aside.
Preheat your oven to 350 F. Place brie wheel on a non-stick baking sheet and bake for 7-10 minutes, until brie begins to soften.
Remove brie from oven, place on a serving dish and top with about 1/2 cup of the onion mixture, more if you like. Top with greens, if desired and serve immediately.
Preheat your oven to 350 F. Place brie wheel on a non-stick baking sheet and bake for 7-10 minutes, until brie begins to soften.
Remove brie from oven, place on a serving dish and top with about 1/2 cup of the onion mixture, more if you like. Top with greens, if desired and serve immediately.
Looking for inspiration? Try these recipes:
Spinach and Feta Stuffed Chicken Breasts
Twice Baked Potatoes with Caramelized Onions and Spinach
Stuffed Acorn Squash
