Tuesday, February 4, 2014

Brie with Balsamic Maple Garlic Onions

I love that my daughter, Katie, has now moved closer to home where I can go visit and stay with her more often. On a recent visit, my friend and fellow 37 Cook, Judy, drove down to visit and have dinner with us. Judy gave my daughter a brie baker as a housewarming/birthday gift. Seeing it made me think how great it would be to make Brie with Balsamic-Maple-Garlic Onions. I’m glad I did because I think it all works great together. Thanks Judy and Katie! I know Katie will love this recipe when she starts baking her own brie!

I have to say that the Balsamic-Maple-Garlic-Onions are the star of this dish. They were great on the brie, but could be used in so many other dishes. My husband used some of the leftovers on a hamburger and loved it.

Brie with Balsamic Maple Garlic Onions
by Linda

5-inch round of Brie
2 large yellow onions, peeled and cut into half-moons
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons The Spice House Gateway To The North Maple Garlic Seasoning
1 teaspoon The Spice House Aleppo Pepper

To make Balsamic-Maple-Garlic Onions:
1) Preheat oven to 350°F.
2) Line a cookie sheet with foil.
3) Scatter onions on cookie sheet.
4) Toss with olive oil.
5) Cover with foil and bake for 20 minutes.
6) Remove foil and toss with balsamic vinegar.
7) Sprinkle with The Spice House Gateway To The North Garlic Seasoning and The Spice House Aleppo Pepper. Mix well.
8) Cover and place back in oven for 15 minutes.

To make Brie:
1) Preheat oven to 350°F.
2) Place brie in brie baker or cookie sheet lined with parchment paper.
3) Bake 20 minutes.

Serve warm brie with balsamic onions and your favorite cracker or toast round/point.

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