Roasted Onions with Brie or Camembert

Roasted Onions with Brie or Camembert

AuthorJulie

small onions - as many as you like
a head of garlic (optional)
good olive oil
sprigs of fresh thyme
salt and freshly ground pepper
a wedge or small wheel of Brie or Camembert
crackers or crusty bread, for serving

1

Preheat the oven to 400F.

2

Peel the onions and trim the ends; fit them snugly in a small cast iron skillet or other baking dish. If you like, cut the top off a head of garlic and nestle it in alongside.

3

Drizzle generously with oil, pull the leaves off a couple sprigs of thyme and sprinkle them overtop (or just toss the sprigs in whole) and sprinkle with salt and freshly ground pepper. Roast for 30-45 minutes, until the onions are soft and golden.

4

Make a space by pushing the soft onions aside, and set a wedge or small wheel of Brie or Camembert in among the onions. Score the rind on the top of the cheese and drizzle with a little more oil; if you like, add a pinch of thyme to the top of the cheese, too. Return to the oven for a few minutes, just until the cheese starts to melt. Serve immediately, with crackers and crusty bread for dipping.

Ingredients

 small onions - as many as you like
 a head of garlic (optional)
 good olive oil
 sprigs of fresh thyme
 salt and freshly ground pepper
 a wedge or small wheel of Brie or Camembert
 crackers or crusty bread, for serving

Directions

1

Preheat the oven to 400F.

2

Peel the onions and trim the ends; fit them snugly in a small cast iron skillet or other baking dish. If you like, cut the top off a head of garlic and nestle it in alongside.

3

Drizzle generously with oil, pull the leaves off a couple sprigs of thyme and sprinkle them overtop (or just toss the sprigs in whole) and sprinkle with salt and freshly ground pepper. Roast for 30-45 minutes, until the onions are soft and golden.

4

Make a space by pushing the soft onions aside, and set a wedge or small wheel of Brie or Camembert in among the onions. Score the rind on the top of the cheese and drizzle with a little more oil; if you like, add a pinch of thyme to the top of the cheese, too. Return to the oven for a few minutes, just until the cheese starts to melt. Serve immediately, with crackers and crusty bread for dipping.

Roasted Onions with Brie or Camembert
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.