Ingredients: |
Ingredients: 2 Vidalia onions or 1 Spanish onion
2 tbsp butter
1 clove of garlic minced
1/4 tsp each salt and pepper
2 tbsp sugar
1/4 cup sherry, if you don't have it just add a little water
1 tsp Worcestershire sauce
1 round loaf of bread like sourdough
1/2 lb of brie cubed or 250 g
4 oz of cream cheese or 125 g
you can serve it with assorted veggies, crackers or the cubes from the inside of the bread, or sliced apples
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Directions: |
Directions:Cut peeled onions into quarters and thinly slice , melt butter over medium heat add onions, garlic, salt and pepper cook stirring often for 10 minutes.
Increase heat to medium high cook stirring for an additional 4 minutes or until just beginning to brown, do not burn.
Sprinkle with sugar and cook for 6 more minutes until brown but not burnt.
Add sherry or water and Worcestershire sauce cook for one more minute scrapping up any brown bits. Put to side
Using a sharp knife cut top of loaf of bread and remove top, and remove the inside of bread from cut up piece on top and remove the white bread from inside of loaf and leave about 1 inch layer inside crust.
Combine brie cubes, cream cheese and cooked onions season to taste with salt and pepper and scoop the mixture inside the bread place top wrap with foil.
You can place in the fridge if you wish for baking later or the next day, up to two days, or you can bake right away if you want to use the same day in a preheated oven 375 degrees for 20 minutes. If prepared ahead bring to room temp for 30 minutes and then bake at 350 degrees for 40 minutes.
Enjoy!!!! next day is even better for breakfast with a cup of tea or coffee.... |
This recipe for Brie Bread Dipper is from