Author Notes: We love pulling this one out for a crowd over the holiday season- it's festive, indulgent and great for sharing with a group of friends. The bubbly cheese is perfect for attacking with baguettes or crackers! —boymeetsgirlmeetsfood
medium sized brown onion, thinly sliced
cup red wine
cups assortment of wild mushrooms, cleaned
medium sized wheel of good quality brie
baguettes and crackers, to serve
teaspoon brown sugar
salt and pepper, to taste
- Begin by preheating the oven to 350F. Next, caramelise the onion with the brown sugar and EVOO. About six minutes into cooking the onions, toss in the thyme, bay leaf and the glass of red wine.
- At this point, pop your brie in the freezer, for about seven minutes. This will harden it up a bit, making it easier to remove the top rind later.
- Chop your mushrooms into smaller pieces- depending on the size of your mushrooms it will vary, but you want to aim for pieces that are small enough to pick up with a cracker, but not too small.
- Add the mushrooms to the onion mixture, along with more EVOO. Cook the mixture down for about seven minutes.
- While the mushroom mixture is cooking, cover a small baking tin with two layers of foil. Put the brie into the baking tin, and scrape the top rind off of the brie- because you've frozen it, this process is much easier and you won't lose as much brie. And the removed rind makes for excellent snacking while you assemble the rest of the dish!
- Spread the mushroom and onion mixture evenly across the brie, and pop it into the oven.
- After about 12 minutes, remove the brie from the oven- it should be bubbling slightly. Serve immediately with plenty of bread and crackers for dunking- absolutely delicious!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends