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.
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