Baked Brie with Caramelised Onions

Ladies it is time to spoil yourselves because you deserve it!  This week’s recipe for Baked Brie with Caramelised Onions is pure decadance and I love it.

Wednesday night the hubby and I kicked back with this baked brie wheel, some lovely rosemary and kalamata olive bread (instead of the baguette as called for in the recipe) and a bottle of wine and forgot about the fact it was a “school night”. We pushed to the back of our minds the shear number of calories involved, and spoilt ourselves rotten.

As instructed in the recipe below I baked the brie in the wooden container it came from.  Unfortunately for me the container lost all integrity and my wheel of brie along with it.  No impact on the flavour just the presentation.

Pretty sure if I was in the Master Chef kitchen that would have been end of me!  My advice to you so you dont suffer the same fate is to wrap the wooden box in foil making a secondary container.

You can find brie in a box at specialty cheese providores and some delis. And it’s WORTH THE HUNT!

WINE MATCH: A light, crisp Chardonnay puh-lease! Would be great with a Sauv Blanc too.

Have a wonderful week,

Michelle xo

Ingredients
  • 2 tablespoons butter
  • 8 cups sliced onions (about 4 large)
  • 1 tablespoon minced fresh thyme
  • 4 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1 teaspoon sugar
  • 1 x 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
  • 2 French bread baguettes, sliced

Melt butter in a heavy and very large frypan over medium-high heat. Add onions and sauté until just tender – about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.

Add garlic and sauté for 2 minutes. Add 1/4 cup wine and stir until almost all liquid evaporates – about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine and stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 180°C. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.

(Original recipe source: epicurious.com)