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Category: Heated Appetizers
Prep Time: Cook Time: Total Time:
Serves 8 to 12.
1 round sourdough bread
2 Vidalia onions (or 1 Spanish onion)
2 T. butter
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
2 T. granulated sugar
1/4 c. Sherry
1 tsp. Worcestershire sauce
1/2 lb. Brie, cubed
1/2 pkg. (4 oz.) cream cheese, softened
assorted vegetables
Using a sharp knife, carve circle out of the top of sourdough loaf.
Remove crust in one piece: slice off jagged edges to make a lid.
Using spoon or fingers, scoop bread from inside of loaf, leaving one inch layer inside crust.
Cut scooped out bread into bite-sized pieces. Set aside.
Peel onions and cut into quarters, slice thinly, then set aside.
Melt butter in skillet over medium heat.
Add onions, garlic, salt and pepper.
Stir for 10 minutes or until onions are translucent.
Increase heat to medium high: cook, stirring often until onions are browning, approx 4 minutes.
Sprinkle with sugar, cook for another 6-8 minutes, stirring often until onions are very brown, but not scorched.
Add sherry and Worcestershire sauce; cook, stirring to gather up any browned bits, for about 1 minute. Remove from heat.
With electric mixer or large wooden spoon, combine brie, cream cheese, and onion mixture, season to taste.
Scrape into hollowed loaf. Place lid on top of loaf.
To serve, preheat oven to 375F.
Bake loaf at 375F for 25 minutes, or until outside of the loaf is browned and cheese is melted.
Remove lid and serve on a platter surrounded by vegetables.
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BRIE BAKED - CARAMELIZED ONION
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Category: Heated Appetizers
Prep Time: Cook Time: Total Time:
Serves 8 to 12.
1 round sourdough bread
2 Vidalia onions (or 1 Spanish onion)
2 T. butter
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
2 T. granulated sugar
1/4 c. Sherry
1 tsp. Worcestershire sauce
1/2 lb. Brie, cubed
1/2 pkg. (4 oz.) cream cheese, softened
assorted vegetables
Using a sharp knife, carve circle out of the top of sourdough loaf.
Remove crust in one piece: slice off jagged edges to make a lid.
Using spoon or fingers, scoop bread from inside of loaf, leaving one inch layer inside crust.
Cut scooped out bread into bite-sized pieces. Set aside.
Peel onions and cut into quarters, slice thinly, then set aside.
Melt butter in skillet over medium heat.
Add onions, garlic, salt and pepper.
Stir for 10 minutes or until onions are translucent.
Increase heat to medium high: cook, stirring often until onions are browning, approx 4 minutes.
Sprinkle with sugar, cook for another 6-8 minutes, stirring often until onions are very brown, but not scorched.
Add sherry and Worcestershire sauce; cook, stirring to gather up any browned bits, for about 1 minute. Remove from heat.
With electric mixer or large wooden spoon, combine brie, cream cheese, and onion mixture, season to taste.
Scrape into hollowed loaf. Place lid on top of loaf.
To serve, preheat oven to 375F.
Bake loaf at 375F for 25 minutes, or until outside of the loaf is browned and cheese is melted.
Remove lid and serve on a platter surrounded by vegetables.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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