Would you like an appetizer that you can make a day in advance? What about one that takes less than 30 minutes to make? What about one that people will rave about and ask for every time they come over?
This is all of those things.
This is yet another dish that my mom has been making for years. I expected it at every wine and cheese party that was planned, and if it was not there, I was highly disappointed. Not only is it delicious, easy to make, a combination of soft and crunchy (need I go on?), the best part is it used to be so fun watching full grown adults tear apart the loaf of bread when the filling was gone from the bread bowl without my mother noticing and perhaps chastising them for their bad table manners. (Insert my mother saying that she would never do such a thing, here. But I know the truth).
We are fortunate enough to have a few great bakeries in Playa now, so finding a gorgeous loaf of sourdough isn’t the task it used to be. I bet as you are reading this you already know where you’re going to get yours.
Many times over, my company has looked at this beauty and exclaimed the whole loaf could NEVER be finished. It’s just so much bread! But then somehow, just somehow, it is all gone and the partakers refuse to lock eyes in guilty admission of gluten and cheese overload.
Don’t have any sherry? You can use dry vermouth or dry white wine instead.
If you want to make your gluten-free people happy, make the same filling and warm it in an oven-safe dish, with veggies. More bread for you anyway, right?
- 2 white or sweet onions
- 4 TAB butter
- 3 cloves garlic, minced
- 1 TAB sugar
- 1/3 cup sherry
- 2 tsp Worcestershire sauce
- 12 oz. brie, cut in cubes
- 8 oz. cream cheese, softened
- one round or oval sourdough or other fresh bread
Peel onions and cut in half, then slice thinly. In a large skillet over medium heat, melt butter. Add garlic, onions, salt and pepper to season and cook, stirring often, until translucent, about ten minutes. Increase heat to medium-high and cook, stirring often, about 5 minutes, or until onions start to brown. Sprinkle sugar over onions and cook, stirring often, about 8 minutes more, or until they are very brown, but not burned. Add sherry and Worcestershire and stir, cook for one minute. Remove from heat. Let cool slightly.
In a food processor, combine brie, cream cheese, and onion mixture. Pulse a few times until well combined but you can still see strings of onion. Adjust seasoning if necessary.
Take a sharp knife and cut the top off a round loaf. With a spoon or your fingers, scoop bread out from loaf, leaving about an inch attached to loaf. Spoon in onion and cheese mixture.
Wrap loaf in foil and warm in a pre-heated 350 degree oven for about 20-30 minutes. Remove the loaf lid and cut into bite size pieces. (If you find the mixture is not warmed through, remove foil and heat loaf in a microwave in ten second increments until cheese and onion mixture is thoroughly warm). Serve with reserved bread and vegetables of your choice.