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Onion-Date Baked Brie

 Onion-Date Baked Brie
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
8 ServingsPrep: 35 min. Bake: 10 min.


  • 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.

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Onion-Date Baked Brie (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer