1 / 1 Picture by: Bradders33
Baked Camembert with Balsamic Onions
Serves : 2
- 1 round of camembert in a wooden box
- 1 garlic clove
- 1 sprig fresh rosemary
- 3 tablespoons white wine
- 1 tablespoon butter
- 2 red onions, diced into large pieces
- 3 tablespoons balsamic vinegar
- 1 pinch salt and black pepper, to taste
- 1 loaf fresh baked Mediterranean bread (shop bought is fine)
Preparation:20min › Cook:30min › Ready in:50min
- Preheat oven to 200 degrees C.
- Unwrap camembert and make incisions in to the rind on both sides.
- Slice garlic clove in to small slithers and strip the rosemary sprig of it's leaves.
- Push the garlic slithers and rosemary in to the holes in the cheese on both sides. You can use the blunt end of a fork or a chop-stick to push them right inside.
- Run the empty camembert box under cold water until it is saturated. Then place the foil covered cheese inside the half of the box and place it onto a baking tray.
- Wrap the camembert tightly in foil, leaving the top loosely open.
- Pour white wine over the top of the cheese and then loosely close the foil over the cheese and place into the preheated oven.
- Heat butter in a saucepan then add the red onions. Keep the onions on a medium heat stirring constantly; add more butter if required. Cook until onions wilt down and go sticky.
- When the onions go sticky add balsamic vinegar, salt and pepper to taste.
- The onions will be ready when the balsamic vinegar has reduced. Keep it on a low heat stirring occasionally.
- Check the cheese; it is ready when it is starting to go really gooey and there is no hardness inside the cheese when you put a knife in.
- Take the bread and place it briefly under a cold tap then place in oven directly on a shelf. The water means that the loaf will warm up without burning or crisping up. The loaf is ready when it is warm all over and not damp.
- Serve the camembert in its foil, so it stays gooey for longer, with chunks of the warm bread and the balsamic onions.
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