Roasted Onions with Brie or Camembert
Roasted Onions with Brie or Camembert
AuthorJulie
Preheat the oven to 400F.
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.
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.
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
Directions
Preheat the oven to 400F.
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.
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.
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.
