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
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- 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
- 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.
Originally published as Onion-Date Baked Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p14
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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