Baked Brie with Caramelized Onions
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 2 tablespoons (1/4 stick) 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 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
- 2 French bread baguettes, sliced
Method
Make the caramelized onions
Melt butter in heavy very large skillet over medium-high heat. Add onions; 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 2 minutes. Add 1/4 cup wine; 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; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)
Bake the Brie
Preheat oven to 350°F. 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.
Family note
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
Original page
Photographed from Lucy's collection.
