Baked Brie with Caramelized onions?

I have done baked brie many times with apricot preserves wrapped in puffed pastry and baked..



but tonight i was thinking of baked brie topped with caramelized onions and wrapped in puff pastry and baked..



Do you think it will taste ok? Im scared of doing something "savory" as opposed to sweet with the brie...



id be serving it with crackers.



Thanks!

Baked Brie with Caramelized onions?
BAKED BRIE WITH CARMELIZED ONIONS

Servings: Serves 8 to 10.



Ingredients:

2 tablespoons (1/4 stick) butter

8 cups sliced onions (about 4 large)

1 tablespoon minced fresh thyme



4 garlic cloves, chopped

1/2 cup dry white wine

1 teaspoon sugar



1 8-inch-diameter 32- to 36-ounce

French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced



Preparation:

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes.

Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.

Add garlic and sauté 2 minutes.

Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes.

Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes.

Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes.

Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F.

Unwrap Brie, reserving bottom of wooden box.

Cut away only top rind of cheese, leaving rind on sides and bottom intact.

Return Brie to box, rind side down. Place box on baking sheet.

Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.



BAKED BRIE WITH CARMELIZED ONIONS

Yield: 12



Ingredients :



17 oz Brie, chilled

1 sht frozen puff pastry, thawed

3 tbl butter

3 lrg onions, sliced

1 tsp dried thyme

2 x garlic cloves, minced

1/2 cup dry white wine

1 tsp sugar

1/4 cup slivered almonds, toasted

1/2 cup apricot preserves

1 x egg yolk



Method :



1. Prepare caramelized onions: Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown.

Add remaining wine and stir till liquid evaporates. Stir in toasted almonds. Season to taste with salt and pepper.



2. On lightly floured board, roll out pastry to 1/8" thickness. Transfer to a baking sheet.



3. Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Spread on half of the apricot preserves. Top with half of the caramelized onion mixture. Cover with other half of Brie, cut side down. Spread the remaining preserves opn top of the brie and again top with onion mixture.



4. Draw pastry up around brie, holding corners. Tuck edges in and twist corners together to form bundle.



5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges.



6. Bake at 425 for 20 minutes or until golden and puffed. Let Brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese.



Serve with different chutneys:



Apple-Cranberry Chutney Recipe

Serves/Makes: 2



Ingredients:

2 cups peeled, chopped Rome apples

1 cup cranberries

1/4 cup golden raisins

2 tablespoons brown sugar

1 tablespoon grated orange rind

2 tablespoons cider vinegar

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon



Directions:



Combine all ingredients in a non-aluminum saucepan. Place over high heat and bring to a boil, stirring constantly. Reduce heat and simmer uncovered 15 minutes or until apples are tender. Cool. Put in food processor and pulse once or twice until combined and of the desired consistency. Serve chilled.



Peach Chutney Recipe

Serves/Makes: 8



Ingredients:

2 large Peaches, coarsely chopped

1 cup Raisins

1 cup Packed brown Sugar

1/3 cup Lemon juice

1 Jar (2 to 3 ounces) crystallized ginger, finely chopped

1 Clove garlic, finely chopped

1/2 teaspoon Salt



Directions:



Mix all ingredients in 2-quart microwavable casserole. Cover tightly and microwave on high 10 to 12 minutes stirring after 5 minutes, until peaches are transparent and chutney is syrupy. Refrigerate until chilled. Store in re-refrigerator up to 2 weeks.



Sweet Tomato Chutney Recipe

Serves/Makes: 2 cups



Ingredients:

1 whole head garlic, peeled %26amp; chopped

1 (2-inch) piece of fresh ginger, peeled and chopped

1 1/2 cup red wine vinegar

2 pounds fresh skinned tomatoes

1 1/2 cup granulated sugar

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper (depending on how hot you like it)

2 tablespoons golden raisins

2 tablespoons blanched slivered almonds



Directions:



Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth.



In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped.



Stir occasionally at first and more frequently later as it thickens.



You may need to lower the heat as the liquid diminishes. Add almonds and raisins. Simmer, stirring another 5 minutes.



Turn off the heat and let cool. It should be as thick as honey. Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely.



This is great served with cream cheese and crackers.



hope these help. good luck and enjoy.
Reply:Of course it will!!!



You can't really go wrong with that......I like to do another spin, with dried cranberries and slivered almonds en croute as well.....You might want to chop the caramelized onions to facilitate spreading......



Christopher



ADDENDUM:



Have you ever tried those Pita Chips with Brie??? They're really great with it, and they're stronger for "scooping" up the soft Brie......Try it out!!!



C.
Reply:Savory brie is tremendously tasty. Sounds like a great combination to me, and I like the presentation as well. Good job!
Reply:It will taste fantastic...Good mixtures of tastes and textures, you and your friends will enjoy. Brie actually works well as a savory treat.



Enjoy and good luck!
Reply:One of my favoirte ways to serve brie! I garnish mine with the onions on top of the pastry after all is baked, and I sweeten the already somewhat sweet onions with a bit of brown sugar, which is wonderful with the cheese. Not as sweet as preserves, but still a sweet tang. I also pepper the onions generously.



I don't serve with crackers---just the pastry wrap and onions. YUM!
Reply:It will be delicious. Have some apples on the side too!
Reply:I've done it and it's WONDERFUL...was the hit of my New Years Eve party! Do it and enjoy!
Reply:it's yum

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