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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
  • Total Time
    Prep: 35 min. Bake: 10 min.
  • Makes
    8 servings


  • 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


  • Preheat oven to 350°. In a large skillet, saute onions in oil until tender, 3-5 minutes. 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, 5 minutes. 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 until heated through, 10-15 minutes. Serve with crackers or baguette slices.
Nutrition Facts
1 piece: 204 calories, 11g fat (5g saturated fat), 28mg cholesterol, 217mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 7g protein.
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