- 2 whole garlic bulbs
- 3 tablespoons olive oil, divided
- 1 large red onion, halved and thinly sliced
- 4-1/2 teaspoons sugar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 French bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices
- 1 pound Brie cheese, rind removed, thinly sliced
- Minced fresh thyme, optional
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
- Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in remaining oil for 15-20 minutes or until very tender and browned.
- Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a small bowl; mash with a fork. Spread over toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired. Yield: 3-1/2 dozen.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Onion, Garlic & Brie Bruschetta
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Just a note for those having trouble eating them. In the photo the onion does not look caramelized. I cooked mine down a lot and they were soft....not difficult to hold and eat.
These were excellent. You can prepare part ahead and assemble before baking.
I have made this recipe twice and both times it has been a huge hit. It is absolutely delicious. Contrary to other reviews, I did not find this difficult to eat at all as the onions stick to the melted cheese
It would be nice to find out how a hostess could EVER successfully serve bruschetta without inserting a 'tray bib' under everyones chin! I've witnessed the slobber and drops and drips and ruined clothing and stained carpets and stained upholstry from serving this stuff!!
Is everyone serving this because it's any 'Italian thing', or what??/why??.
It would be better served in a bowl!!! Or not at all!!
I have made this twice already for parties, and will do again for Christmas, this is the best bruschetta recipe I've made, with no strong after flavors from onion or garlic, if cooked as recipe states. highly recommend.
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