Baked Onion Brie Spread Recipe 55

BAKED ONION BRIE SPREAD

Steps:

• In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside. , Place Brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in the sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture. , Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil (about 18 in. square). , Bake at 400° for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables.

BAKED ONION BRIE SPREAD RECIPE - (5/5)

Steps:

• In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside. Place Brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in the sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture. Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil (about 18 in. square). Bake at 400° for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables. Yield: 2-3/4 cups.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• 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 prepare 2 days ahead). Cover and refrigerate.
• 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 in platter. Surround with baguette slices.

ONION-DATE BAKED BRIE

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in oil until tender, 3-5 minutes. Add the garlic, ginger, salt and cayenne; cook 1 minute longer. Stir in wine and 2 tablespoons vinegar. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes. Cool slightly., Place the dates, 3/4 cup onion mixture and remaining vinegar in a food processor; cover and process until finely chopped. , Place Brie on a baking sheet. Spoon date mixture over Brie; top with remaining onion mixture., Bake until heated through, 10-15 minutes. Garnish with thyme, if desired. Serve with crackers or baguette slices.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

BAKED BRIE

Steps:

• For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally.
• Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
• Cut off a thin slice from the top of the Brie to remove the rind; discard.
• Place the Brie in an ungreased 9-inch pie plate.
• Top with tomato or chutney mixture, then with caramelized onions.
• Bake, uncovered, in a 325F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny.
• Serve with breadsticks, crackers, or bread slices.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• 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 prepare 2 days ahead. Cover and refrigerate.)
• 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.

HONEY BRIE SPREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
• Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
• Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.