The buttery brie-and-onion flavor of this spread just melts in your mouth. Plus, you can even eat the bread bowl, which my husband said is the best part. Lori Adams, Mooresville, Indiana
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 1 round (8 ounces) Brie cheese, rind removed and cubed
- 1 package (8 ounces) cream cheese, cubed
- 3/4 cup sour cream
- 2 teaspoons brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 round loaf (1 pound) sourdough bread
- Fresh vegetables
- In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside.
- Place Brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in the sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture.
- Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil (about 18 in. square).
- Bake at 400° for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables. Yield: 2-3/4 cups.
Originally published as Baked Onion Brie Spread in Country Woman Christmas Annual 2006, p40
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Baked Onion Brie Spread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review