Baked Camembert With Honey Carmelized Onions Food

CAMEMBERT WITH CRANBERRY CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Melt butter in large nonstick skillet over medium heat. Add onion; cook 8 to 10 minutes or until very tender, stirring frequently.
• Meanwhile, place cheese in ungreased decorative ovenproof shallow baking dish or plate. Bake at 350°F. for 10 to 12 minutes or until cheese is soft.
• Add cranberries, brown sugar, salt and sherry to onion; mix well. Cook 5 minutes or until sugar is dissolved, stirring frequently. Stir in marjoram; cook and stir 1 minute.
• To serve, spoon warm onion mixture over cheese. Serve with assorted crackers and small cocktail bread slices. Store in refrigerator.

BAKED CAMEMBERT WITH HONEY CARMELIZED ONIONS

Steps:

• In a large skillet heat oil over med high heat. Add onion; cook and stir about 10 min or until onion softens and begins to brown. Season with S & P. Sprinkle onion with sugar and continue to cook 5 in more or until well browned. Stir in vinegar;simmer 1 min. Remove skillet from heat and set aside. Meanwhile, coat the bottom of the Camembert lightly with non0stick spray. Place on baking sheet bake 10 - 15 min. lightly butter 1 side of each bread slice;set aside. Remove cheese from the oven and place on a serving platter. Place bread slices, buttered side down on the same baking sheet. Bake 4 - 5 min or until golden brown. Place toasted bread on platter around cheese. Return onion mixture to med-high heat. Stir in honey and thyme. Reduce heat to med and cook 5 min or until slightly thickened. Spoon over cheese and serve.

HONEY-CARAMELIZED ONIONS

Steps:

• Drain onions and place in small sauté/fry pan.
• Add honey and butter.
• Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
• Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
• Good with roasted poultry and pork.