Tuesday, December 28, 2010

Brie Recipe

Brie is a perfect holiday appetizer for any New Year's Eve party.  Their are so many variation of brie recipes: brie en croute, bake brie with jams or jellies, pecan baked brie, and the list goes on.  A long time ago, I was at a party and the hostess served baked brie with caramelized onions.  I decided to add dried cranberries because it tis the season for cranberries! It turned out to be a scrumptious and quickly disappearing appetizer. The nice thing about this recipe is that you can prepare the topping up to two days in advance and then right before your guests arrive, pop it in the oven for 10 minutes! 
1 tbsp vegetable oil
1-2 cups finely chopped sweet onion (about 1 large)
2 tbsp packed brown sugar
2 tbsp dry sherry cooking wine*
1/4 cup chopped dried cranberries
1 round brie cheese
Preheat oven to 350°F.  Cut onion in half, peel, and chop into slivers as shown below.

In skillet, heat oil over medium heat; fry onion, 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 wine, 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. Place on small baking sheet; bake until cheese is softened, about 10 minutes. Transfer to serving plate and enjoy!

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