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'This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.' White wine
Please fave and comment on the original submission:here
A delightful decadent cheesy pie to enjoy from the kitchens of
chrismukkah
* with just one optional tweak that I think will really take it over the top :)
Baked Brie with Caramelized Onions
Printed from thegalleygourmet.net
serves 10-12
*optional
4 tablespoons (2 oz) unsalted butter, with one tablespoon extra reserved
8 cups of sliced onions (about 4 large) -> (I went with two large whole onions, only because my brie really wasnt all that big :B)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 tablespoon minced fresh thyme (used 1 teaspoon dried rosemary- its more than enough, being a 'savory' herb!)
4 garlic cloves, minced
1/2 cup dry white wine
1 8-inch diameter French Brie, about 32-36 oz (Mine was more half that, hence the less onions)
1/2 cup pureed poached pears* (I had them saved and leftover from my pear tart...yeah, I went there :P)
1 whole sheet boxed puff pastry, thawed at ROOM TEMP
In a very large skillet with a heavy bottom, melt the 4 tablespoons butter over medium-high heat. Add the onions and sauté just until tender, about 10 minutes. Add the garlic and thyme and cook for another 2 minutes. Reduce the heat to low and add the salt and sugar.
Cook stirring every 15 minutes, scraping any brown bits on the bottom, for about an hour. Regulate the heat to keep them mixture barely bubbling.
Add 1/4 cup of the wine and continue to cook until the liquid evaporates.
Add the remaining 1/4 cup of wine stirring until the liquid is completely evaporated. Season with the black pepper and cool. (The onions can be made up to 2 days ahead and stored in an airtight container in the refrigerator.) And remember folks- GOOD caramelized onions TAKE TIME. So -please- be patient, the results are fantastic!
Preheat the oven to 350º F. Get a very large cookie sheet- cover it with parchment paper, and THEN, unwrap the puff pastry over it VERY CAREFULLY.
Here I will also add- the reason I stress room temp is because, if you just throw it in your refrigerator, it wont thaw properly! *Dies from trying that originally*
Youll note, however, that if you do get the ponderously plentiful preferred packaged puff pastry, it folds out into a large sheet. If you can, just slice the pastry in half- and then- place the cheese on top of the pastry- put the cooled caramelized onions on top of the cheese- and then, spread the 1/2 cup poached pear puree' right over the onions.
After THAT, this is where that other 1/2 sheet of puff pastry comes in!
Just pull up the bottom half, so that it 'curls' over, making a bowl if you will- and then you can just 'glue' on the other sheet by pressing one sheet onto the other. Just be careful folks, it can be a bit messy (which is why you have the parchment paper on the cookie sheet to begin with! :P)
Also I didn't do this- and I think that I should have- if you have a fork or something, just poke a few holes on the top. That way it gets to cook properly on the inside (though what with all of the tears from the sheet, this point is kinda moot *dies again*)
Place the dish on a baking sheet to catch any cheese drips...
(Again...parchment paper is your lifesaver here)
Bake until the pastry is nicely browned, about 30 minutes....my slow oven, I needed an extra 10 minutes more (plus you are talking about a lot of ingredients on the inside of that pastry).
ALSO- at the 15 minute mark, turn the pan around so that all of it cooks evenly. (I brushed a little bit of extra butter on top as well, which is completely optional)
Remove from the oven and transfer to a heat-proof platter. Top with a bit more fresh cracked pepper, and enjoy!
Rated MATURE for the wine folks (and the brandy in the pears)- FACCC rules!
Please fave and comment on the original submission:here
Allergy warning – recipe contains dairy products
Please fave and comment on the original submission:here
A delightful decadent cheesy pie to enjoy from the kitchens of
chrismukkah******************************* with just one optional tweak that I think will really take it over the top :)
Baked Brie with Caramelized Onions
Printed from thegalleygourmet.net
serves 10-12
*optional
4 tablespoons (2 oz) unsalted butter, with one tablespoon extra reserved
8 cups of sliced onions (about 4 large) -> (I went with two large whole onions, only because my brie really wasnt all that big :B)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 tablespoon minced fresh thyme (used 1 teaspoon dried rosemary- its more than enough, being a 'savory' herb!)
4 garlic cloves, minced
1/2 cup dry white wine
1 8-inch diameter French Brie, about 32-36 oz (Mine was more half that, hence the less onions)
1/2 cup pureed poached pears* (I had them saved and leftover from my pear tart...yeah, I went there :P)
1 whole sheet boxed puff pastry, thawed at ROOM TEMP
In a very large skillet with a heavy bottom, melt the 4 tablespoons butter over medium-high heat. Add the onions and sauté just until tender, about 10 minutes. Add the garlic and thyme and cook for another 2 minutes. Reduce the heat to low and add the salt and sugar.
Cook stirring every 15 minutes, scraping any brown bits on the bottom, for about an hour. Regulate the heat to keep them mixture barely bubbling.
Add 1/4 cup of the wine and continue to cook until the liquid evaporates.
Add the remaining 1/4 cup of wine stirring until the liquid is completely evaporated. Season with the black pepper and cool. (The onions can be made up to 2 days ahead and stored in an airtight container in the refrigerator.) And remember folks- GOOD caramelized onions TAKE TIME. So -please- be patient, the results are fantastic!
Preheat the oven to 350º F. Get a very large cookie sheet- cover it with parchment paper, and THEN, unwrap the puff pastry over it VERY CAREFULLY.
Here I will also add- the reason I stress room temp is because, if you just throw it in your refrigerator, it wont thaw properly! *Dies from trying that originally*
Youll note, however, that if you do get the ponderously plentiful preferred packaged puff pastry, it folds out into a large sheet. If you can, just slice the pastry in half- and then- place the cheese on top of the pastry- put the cooled caramelized onions on top of the cheese- and then, spread the 1/2 cup poached pear puree' right over the onions.
After THAT, this is where that other 1/2 sheet of puff pastry comes in!
Just pull up the bottom half, so that it 'curls' over, making a bowl if you will- and then you can just 'glue' on the other sheet by pressing one sheet onto the other. Just be careful folks, it can be a bit messy (which is why you have the parchment paper on the cookie sheet to begin with! :P)
Also I didn't do this- and I think that I should have- if you have a fork or something, just poke a few holes on the top. That way it gets to cook properly on the inside (though what with all of the tears from the sheet, this point is kinda moot *dies again*)
Place the dish on a baking sheet to catch any cheese drips...
(Again...parchment paper is your lifesaver here)
Bake until the pastry is nicely browned, about 30 minutes....my slow oven, I needed an extra 10 minutes more (plus you are talking about a lot of ingredients on the inside of that pastry).
ALSO- at the 15 minute mark, turn the pan around so that all of it cooks evenly. (I brushed a little bit of extra butter on top as well, which is completely optional)
Remove from the oven and transfer to a heat-proof platter. Top with a bit more fresh cracked pepper, and enjoy!
Rated MATURE for the wine folks (and the brandy in the pears)- FACCC rules!
******************************Please fave and comment on the original submission:here
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 600 x 450px
File Size 138.8 kB
Comments