Do you love baked brie? I do! You don’t need to go to a restaurant and spend big $$, just follow this super simple recipe and have this delicious restaurant quality dish whenever you like, at a fraction of the cost.
This dish makes a great entree or light lunch and is really good value as the end result is much better if you use a cheaper brie. I have found double or triple cream brie ends up too oily.
- 2 small wheels of brie
- 2 large brown onions, thinly sliced
- 4 Tblsp balsamic vinegar
- 4 Tblsp brown sugar
- 1 garlic clove, minced
- 1 Tblsp butter
Heat oven to 200 degrees celcius.
Place brie wheels into 2 ramekins. Run a sharp knife a couple of millimetres from the inside edge of the top of each cheese to create a “lid”. Score each lid and leave cheese aside until softened to room temperature.
Melt butter in a frying pan; add onions and garlic and sauté on medium-high heat, stirring constantly, until soft and translucent.
Stir in balsamic and sugar, reduce heat to low and simmer gently until the liquid is thick and sticky and almost completely evaporated, stirring occasionally.
Place brie in oven and bake for 15 minutes. Check by pushing the “lid” into the cheese, if it sinks, cheese is ready.
Add onion jam to ramekin and serve with plain crostini, melba toasts or crackers.