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Onion-Date Baked Brie Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. Place the dates, 3/4 cup onion mixture and remaining vinegar in a food processor; cover and process until finely chopped.
  3. Place Brie on a baking sheet. Spoon date mixture over Brie; top with remaining onion mixture.
  4. 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

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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