If time is short, you can make the topping well ahead and even spread onto the Brie up to a day ahead. The marriage of rich melting cheese with sweet yet tangy soft onions is unforgettable. Serve with lavash or toasted baguette slices.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
- 1 tablespoon vegetable oil
- 1 3/4 cup finely chopped sweet onion
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons packed brown sugar
- 2 tablespoons wine vinegar
- 1 pinch dried thyme
- 1 tablespoon chopped dried cranberry
- 1 round Brie cheese (8 oz/230 g)
- 2 teaspoons minced fresh parsley
MethodIn 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 thyme, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 48 hours.)
Spread onion mixture over cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature before continuing.) 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.
Nutritional facts Per Each Of 8 Servings: about
- Sodium 181 mg
- Protein 6 g
- Calories 139.0
- Total fat 10 g
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
- Iron 2.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 3.0