Red Onion Preserves Brie Panetini Food

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Place a large skillet over medium-high heat, and drizzle in about 2-3 tablespoons of oil; once hot, add in the sliced onions along with a pinch of salt and pepper, and cook the onions, stirring occasionally, until they become deeply golden-brown and caramelized, about 20 minutes.
• Once golden, stir in the teaspoon of sugar, followed by the balsamic vinegar, and allow the mixture to bubble up and reduce, stirring to incorporate; allow the onions to cook for another 3-5 minutes, stirring frequently now, until jam-like and deeply browned; then, add the 1 teaspoon of thyme leaves, stir to combine, and remove from pan and allow to cool (you should have roughly 1/2 cup).
• To prepare the baked brie, lightly flour your work surface, and roll out the thawed puff pastry sheet to about 1/8" thickness, a bit larger than the wheel of brie (trim the puff pastry a little bit if it's considerably too large for your brie); place the brie in the center of it, spoon over top of it the cooled, balsamic caramelized onions, then fold the puff pastry sheet over top to cover everything, creating a little "package" with pleats.
• Place the wrapped brie "package" onto a small baking sheet lined with parchment paper, and very gently brush some egg wash over the puff pastry (avoid allowing it to pool underneath), and place into the fridge to chill for 30 minutes (or even overnight), covering lightly with plastic wrap.
• Preheat the oven to 400°.
• Once ready to bake, place the brie into the oven and bake for roughly 35-40 minutes, or until deeply golden and puffed; allow the baked brie to stand for 10 minutes before serving, to avoid it oozing out too much.
• To serve, add a couple of decorative sprigs of thyme, and surround the brie with crackers, sliced baguette, or even fruit such as apples or pears.

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

GARLIC PARMESAN PANETINI

Steps:

• 1. Slice baguettes diagonally about 1/4" thick.
• 2. Mix olive oil, granulated garlic and grated Parmesan in a bowl and lightly brush one side of each baguette slice. I prefer to use freshly grated Parmigiana Reggiano cheese, but I have used canned grated Parmesan in a pinch...
• 3. Put on baking sheet and bake at 350 degrees for about 10 minutes or until crisp and lightly toasted. Store in Zip-Lock bag.
• 4. These are the perfect base for my Baked Red Onion Preserves and Brie Panetini.

ZESTY RED ONION PRESERVES

Steps:

• 1. Prepare water bath canner; sterilize your jars and lids while making the recipe. (TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!)
• 2. In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. *TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color.
• 3. Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.
• 4. Working quickly, ladle hot preserves into hot jars, leaving 1/4" head-space. Wipe rim with damp paper towel or rag then seal with lid and screw on band to fingertip tight.
• 5. Place jars in canner and make sure the jars are completely covered with water. Bring back to a boil and process for 10 minutes. Remove jars and cool.
• 6. Use this with my https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?cpage=1#comment1379288 and Brie cheese.
• 7. *Notes: When I first made this I increased the recipe 7 times. When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch. Ingredients: 7 cups lg red onions, minced, about 5 large onions zest of 2 lg lemons 5 3/4 C white vinegar 5% acidity or higher 21 cups white sugar (this is not a typo) 7 pouches of Liquid Certo pectin

RED ONION PRESERVES

Steps:

• Heat oil in a heavy pot over medium high heat.
• Add onioins, thyme and garlic. Saute until onions are slightly softened, about 10 minutes.
• Add water everything else and bring to a boil gently until the onions are soft, liquid is reduced and mixture thickens to jam consistency. Stir often during this time, about 30-40 minutes. Add more water by 1/4 cupfuls to prevent sticking, as needed.
• Put into sterilized jars for long storage or can be kept in the fridge if it will be used soon.
• Before serving, reheat until just heated through.