Onion Brie Bowl Recipe

Onion Brie Bowl Recipe photo by Taste of Home

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Golden caramelized onions are paired with buttery, silky brie in this warm spread. Make sure to have enough bread cubes or crackers to use up every gooey bit.—Taste of Home Test Kitchen

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Onion Brie Bowl Recipe

Prep: 40 min. Bake: 25 min. + standing

Yield: 18 Servings

40 25 65

Ingredients

3 cups sliced onions
2 tablespoons canola oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 round loaf sourdough bread (1 pound)
1 round (8 ounces) Brie cheese

Directions

In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; add the brown sugar, vinegar and salt. Cook, stirring occasionally, for 30-35 minutes or until onions are deep golden brown.
Cut top third off loaf of bread; hollow out enough bread from the bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Remove rind from cheese; cut cheese in half horizontally. Layer half of the cheese and onions in bread. Repeat layers.
Transfer to an ungreased baking sheet. Bake at 350° for 25-30 minutes or until cheese is melted. Let stand for 10 minutes. Serve with bread cubes. Yield: 18 servings.

Nutritional Facts 1 piece equals 140 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 310 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Onion Brie Bowl in Taste of Home Christmas Annual Annual 2011, p17

Serve It in Bread Bowls

For an attractive presentation that's delicious, too, serve stew in individual bread bowls. Many bakeries carry small round loaves specifically for this purpose. If you cannot find any, look for extra-large crusty buns or firm sourdough rolls instead.

Cut the top off of each loaf or bun and scoop out the interior to create a bowl. Place each bread bowl on a plate and ladle the stew into the bowl right before serving. Serve tops alongside.