Onion Brie Bowl Recipe
- 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
- 1. 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.
- 2. 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.
Freeze option: Cool onion mixture. Assemble bread, cheese and onion mixture as directed, wrap and freeze. Wrap and freeze bread cubes in a separate freezer container. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake bread bowl as directed, increasing time as necessary until heated through. Serve with bread cubes. Yield: 18 servings.
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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer