The penultimate in party appetizers, baked brie oozes warmth and comfort! This lovely red ceramic brie baker is dishwasher and oven-safe and is a great gift with some brie and homemade chutney. Or, better yet, just serve it up and enjoy. The perfect oven-to-table treat for a winter evening. Below, a warm brie recipe with carmelized onions and cranberries we borrowed from Canadian Living and the CBC.
Warm Brie With Carmelized Onions and Cranberry
1 tbsp (15 mL) vegetable oil
1-3/4 cups (425 mL) finely chopped sweet onions
1 pinch salt & pepper
2 tbsp (30 mL) packed brown sugar2 tbsp (30 mL) wine vinegar
1 pinch dried thyme
1 tbsp (15 mL) chopped dried cranberries
1 round Brie cheese, (8 oz/230 g)
2 tsp (10 mL) minced fresh parsley
In skillet, heat oil over medium heat; fry onion, salt and pepper, stirring occasionally, until light golden, about 12 minutes.
Sprinkle with sugar; cook over medium-low heat, stirring occasionally, until golden brown, about 20 minutes.
Stir in vinegar and thyme, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 48 hours.)
Spread onion mixture over cheese already in brie baker, or warm and serve separately. Bake 350°F (180°C) oven until cheese is softened, about 10 minutes. Sprinkle with parsley.