Tuesday, 3 April 2012

Brie with Caramelized Onions and Cranberries

Brie cheese is easy to love. It is soft, flavourful but does not require too much of an acquired taste. I fell in love with Brie cheese years ago but it was never this popular at my dinner parties until I bought a brie baker. When the cheese is baked, it softens and spreads easily. Its heavenly rind creates a lovely contrast for melted cheesy goodness that you can spread on a slice of baguette or a cracker. I like to add a little je ne sais quoi to my baked brie with different toppings that elevate my brie to the next level. It can be as simple as a decadent French fig jam or a touch of honey and nuts. I like serving my hot brie in my brie baker with toasted slices of baguette. The presentation is simple, rustic and very Provencal.


1 tbsp vegetable oil, 1-3/4 cups finely chopped sweet onions, 1 pinch salt and pepper, 2 tbsp packed brown sugar, 2 tbsp wine vinegar, 1 pinch dried Herbes de Provence, 1 tbsp chopped dried cranberries, 1 round Brie cheese, 2 tsp minced fresh parsley.


In skillet, heat oil over medium heat; fry onion, salt and pepper, stirring occasionally, until light golden, about 12 minutes.

Sprinkle with sugar; cook over medium-low heat, stirring occasionally, until golden brown, about 20 minutes.

Stir in vinegar and Herbes de Provence, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. Spread onion mixture over cheese. Place on small baking sheet; bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Transfer to serving plate; sprinkle with parsley.

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