Friday, 21 February 2014

Baked Camembert and Caramelised Onions

This recipe is simply too good not to share; everybody needs baked Camembert in their life. Seriously now, this is probably one of the most scrumptious, and also one of the easiest recipes you will ever make, and where else to make and eat this amazing meal other than Paris?! The cheese is out of this world here and so easy to get hold of in a delicatessen or just in le supermarche'. And then there's the amazing French bread too; it just makes so much sense.

I love baked Camembert and the addition of the caramelised onions just takes the meal to the next level of deliciousness. I just had to rustle one of these up pronto while I'm here to make the most of these delicious ingredients. This is ideal food for a cosy night in with a glass of something nice, or it's perfect as a starter if you're trying to impress guests.


If you want to have your own heavenly box of gooeyness in less than 30 minutes (and why wouldn't you?!), this is what you'll need:

Ingredients (Serves 2)

A box of Camembert - must be in a wooden box. (I used President, a personal favourite. Only €1.29!)
1 crusty French baguette
2 medium red onions
A generous glug of balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil

Method

1. Pre-heat your oven to 200c. Remove all of the plastic packaging from your cheese and place it back in its box. Score a few lines in to the top of your Camembert (as seen in the photos) and place in the centre of the oven on a baking tray. Check it after 20 minutes. If it looks all molten and the top is bulging, it's ready. If not, leave it in there another 5 minutes. 

2. Next, get to work slicing those onions, preferably on a glass chopping board (not a wooden one, because the onion can make it smelly!). I like them sliced in to long, thin pieces so than when they cook they wilt and then you can drape them over your bread and cheese (mhmm!).

3. Heat your oil in a large saucepan and throw in your onions; give it a good stir. Glug in a generous amount of balsamic vinegar and your sugar and stir again. 


Keep stirring every now and then until the onions have gone soft and dark and all the ingredients have been incorporated. This should take around 15-20 minutes.


3. Grab your French stick and chop it in to nice big hunks and start laying the table. Spoon your caramelised-to-perfection onions in to a bowl (and put out a spoon for ladling purposes! This can potentially be a very messy job if you don't) and carefully take your cheese from the oven and put it on a plate. Grab a couple of side plates and knives and dig in!




Pure joy. If you have them to hand, why not add a few sprigs of rosemary or some roughly chopped garlic for a hint of flavour. Just push them in to the top of the cheese pre-baking, and remove before serving. 



Drape a little bit of caramelised onion over for the ultimate bite. When I've made this back in the UK, I have to say I have always used bought onion chutney to have with my Camembert (Provender is the best fyi), but this tastes so good and it's so easy and cheap to make, not to mention you get a whole panful of the stuff. So I think I will make this from now on instead of buying the jarred stuff from the shop.

 

You should have most of the stuff to make this in your store cupboard already,  so when the cost of all the fresh stuff is added up this is whole hell of a cheap meal! €1 for the baguette, €1 for the onions and €1.29 for the cheese to be precise, which means that this meal comes in at a mere €1.69 a head. 

This is definitely the first of many times that I will be making this delicious recipe while I'm in Paris!

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