Home > Recipes > Onion-Date Baked Brie

Onion-Date Baked Brie Recipe

Many baked brie recipes call for a fruity topping, but my family favors this savory version. I even use the onion-date mixture at the table as a relish.—Allene Bary-Cooper, Wichita Falls, Texas

[X]

Rate Onion-Date Baked Brie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Onion-Date Baked Brie Recipe

Prep: 35 min. Bake: 10 min.

Yield: 8 Servings

35 10 45

Ingredients

2 large onions, sliced
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar, divided
6 ounces pitted dates, coarsely chopped
1 round (8 ounces) Brie cheese
Assorted crackers or French bread baguette slices

Directions

In a large skillet, saute onions in oil until tender. 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. 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 at 350° for 10-15 minutes or until heated through. Serve with crackers or baguette slices. Yield: 8 servings.

Nutritional Facts 1 wedge (calculated without crackers or bread) equals 204 calories, 11 g fat (5 g saturated fat), 28 mg cholesterol, 217 mg sodium, 20 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Onion-Date Baked Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p14

Keeping Onions Fresh

To keep onions from spoiling, I place them in the legs of a clean pair of nylon hose. I put them in one at a time and tie a knot between each onion. Then I hang them in a cool dry place. The onions stay fresh much longer because they are well-ventilated and are not touching one another. Terri M., Sequim, Washington