Onion-Date Baked Brie Recipe
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
- 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
- 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.
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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