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BRIE - HABANERO - Onion Cranberry Pecan Baked Brie
Nb persons: 6
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| Onion Cranberry Pecan Baked Brie It’s simple to make: Bake until the cheese is super soft and bubbling, then stir in the ingredients. The result is like a cross between fondue and your favorite onion dip. | |
| 2 large | onions, diced |
| 2 Tbsp. | butter, divided |
| 1 habanero, minced (optional) | |
| 1/4 cup | dried cranberries, minced |
| 1 14-oz. | wheel of Brie |
| 1/3 cup | pecans, chopped |
| 1 Tbsp. | brown sugar |
Bagel chips or crackers for dipping
Preheat oven to 350. Cook the onions with 1 tablespoon of butter on medium-low until well browned, about 35 to 45 minutes. Add habanero and cranberries and stir well. Cook for 1 minute. Remove from heat.
Slice the rind off one side of the Brie wheel, leaving the rest. (If there is a little bit of rind remaining it is OK.) Put the Brie into a baking container with the removed rind side facing upward. Top with the onion mixture. Bake until melty, about 30 minutes.
Meanwhile, lightly toast the pecans in a dry frying pan, stirring often, about 5 minutes. Once toasted, add in 1 tablespoon of butter and the brown sugar. Cook 2 minutes. Remove from heat.
Remove the Brie from the oven. Top with the pecan mixture. Stir the Brie to mix everything in really well. Serve with chips or crackers.
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