Baked Camembert with Onion Jam
There’s something almost magical about a wheel of warm, melty camembert straight out of the oven, especially paired with a deeply savory-sweet red onion jam. This is the kind of appetizer that disappears fast at any gathering.
The onion jam takes about an hour of mostly hands-off simmering, and can be made well ahead of time. The cheese itself takes just 15 minutes in the oven, so by the time guests arrive, all that’s left to do is bake.
Why You’ll Love This Recipe:
- Warm, melty camembert paired with deeply savory-sweet onion jam
- The onion jam can be made well ahead, almost no last-minute effort
- Naturally vegetarian and gluten-free
- A stunning, crowd-pleasing appetizer for any gathering
Key Ingredients & Substitutions:
- Camembert – look for one that comes in its own wooden box, it’s the easiest way to bake it without a mess.
- Red onions – slowly cooked down with sugar, wine, and balsamic vinegar into a deeply savory-sweet jam.
- Red wine – a dry red works best here, its flavor concentrates as the jam simmers. As with any recipe that calls for wine, use one you’d actually be happy to drink, skip the cheap “cooking wine,” since its flavor really does come through in the final dish.
Pro Tips for Success:
- Score the top of the camembert in a crosshatch pattern before baking, this helps it melt evenly and lets the honey soak in.
- Bake the cheese in its original wooden box (if oven-safe) or a small, snug ceramic dish, this keeps it from spreading out and losing its shape as it melts.
- The onion jam keeps for up to two weeks in the fridge, make it well ahead so all you have to do before guests arrive is bake the cheese.
Serving Suggestions
- Serve warm with good crusty bread
- Spoon the onion jam generously over the melted cheese
- Great as a centerpiece for a cheese board
FAQ
- Can I make the onion jam ahead of time? Yes, it keeps in an airtight container in the fridge for up to two weeks.
- What if my camembert doesn’t come in an oven-safe box? Bake it in a small ring mold or other oven-safe dish instead.
- Why score the cheese before baking? It helps the honey soak in and lets the cheese melt evenly.
Baked Camembert with Onion Jam
Ingredients:
For the onion jam:
- 2 tbsp olive oil
- 4 large red onions (about 2 lbs/900g) thinly sliced
- ¾ cup cane sugar
- 1 cup red wine
- 2 tbsp balsamic vinegar
- 7-8 thyme sprigs leaves picked (about 1½ tbsp)
- 1 tsp salt
- Freshly ground black pepper to taste
For the baked camembert:
- 1 wheel camembert in its box (9 oz/250g)
- 1 tbsp honey
- 4 thyme sprigs
Instructions:
Onion jam:
- Sauté the onions: Heat the olive oil in a large sauté pan over medium heat. Add the sliced onions and salt, and cook for about 10 minutes, stirring occasionally, until translucent.
- Add the liquids: Add the sugar, red wine, balsamic vinegar, and thyme. Stir and bring to a boil.
- Simmer: Reduce to low heat and simmer until the jam becomes thick and most of the liquid is absorbed, about an hour, stirring occasionally.
- Finish: Remove from heat and stir in freshly ground black pepper. Chill, then store in an airtight container in the fridge for up to 2 weeks.
Baked camembert:
- Prep the oven: Preheat to 350°F (180°C).
- Prep the cheese: Remove the camembert from its plastic wrap and place it back in its box (or a small oven-safe dish or ring mold if the box isn't oven-safe).
- Top and bake: Score the top of the camembert in a crosshatch pattern, deep enough to cut through the rind but not all the way to the bottom. Drizzle the honey on top and place the thyme sprigs over it. Bake for 15 minutes, until golden and melted in the middle.
- Serve: Serve immediately, while still hot and bubbly, with good bread and the onion jam alongside.
Notes:
- The onion jam keeps in the fridge for up to 2 weeks.
- Score the camembert before baking, this helps it melt evenly and lets the honey soak in.
- If your camembert’s box isn’t oven-safe, use a small ring mold or oven-safe dish instead, this keeps the cheese from spreading as it melts.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
