Inside is a soft and creamy cheese, while the outside is topped with sweet fig jam, crispy onions, and drizzled with thickened balsamic vinegar.
Use a mandolin to thinly slice white or yellow onions. The key to caramelizing onions, is to keep the heat at medium – to high and you’ll turn them crispy.
Spread on as much fig jam as you like. The sweet flavor of the jam will help to balance the rich creaminess of the cheese. If you have the time, make some baked garlic then spread a few cloves over the fig jam. Baked garlic doesn’t have any of the bite or sharpness that raw garlic does. Its sweet and heavenly!
Just as the onions are getting that lovely golden brown color, start to heat the balsamic vinegar. Boil it until it turns thick and syrup – this concentrates the sugars in the vinegar.
Then drizzle on as much of the thickened balsamic vinegar as you like, then cover and bake until ooey gooey good!
Caramelized Onion & Balsamic Baked Brie
- 200 g Brie wheel
- 1-2 Tbsp fig jam
- 1 garlic clove minced (or can used 2 baked garlic cloves)
- 1 small onion finely sliced
- 1 Tbsp butter or margarine
- 1/2 tsp dried thyme
- 3 Tbsp sliced almonds
- 3 Tbsp GF balsamic vinegar
- Unwrap brie wheel and place in ceramic baker.
- Spread fig jam over brie (keep rind on). If using baked garlic, spread a thin layer on top of fig jam, then add nuts.
- Sauté onions and garlic over medium heat with butter, until golden brown (this could take up to 10 minutes). Stir in thyme, then spread over top of brie.
- In a small sauce pan boil the vinegar until it is thick and syrupy, then drizzle over onions.
- Cover brie, then bake at 400°F for 13 minutes. Remove lid, then bake another 5 minutes.
- Serve with gluten free crackers or baguette slices.