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Baked Camembert with onions


Serves: 2-4 as a starter
timePrep time: 25 mins
timeTotal time:
Baked Camembert with onions
Recipe photograph by Ant Duncan

Baked Camembert with onions

There's no better cheesy party piece than Camembert - dig into our gooey sharer

Serves: 2-4 as a starter
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
607Kcal
Fat
38gr
Saturates
17gr
Carbs
34gr
Sugars
9gr
Fibre
4gr
Protein
26gr
Salt
1.9gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 180g-200g Camembert
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped rosemary
  • 100g ciabatta
For the sherry onions
  • ½ tbsp butter
  • 1 tsp olive oil
  • 1 large red onion, finely sliced
  • 1 tsp sherry vinegar
  • a pinch of sugar
  • 2 tbsp sweet sherry

Step by step

Get ahead

Make the sherry onions up to 2 days before, cover and chill. Bring up to room temperature to serve.

  1. For the sherry onions, heat the butter and olive oil in a nonstick frying pan and fry the onion, uncovered, over a low heat for 30 minutes until tender and looking sticky, stirring every so often.

  2. Preheat the oven to 180°C, fan 160°C, gas 4. Add the vinegar and sugar to the onions, and season well. Scrape any bits from the bottom of the pan, then add the sherry, and simmer until the liquid has evaporated. Remove from the heat.

  3. Remove all paper packaging from the cheese and put it in a small, snugly fitting baking dish, or back in the wooden box it came in if it’s stapled together (but not if it’s glued). Mix together the extra-virgin olive oil and rosemary and brush a little over the cheese. Cook for 10-12 minutes until the centre looks wobbly.

  4. Meanwhile, slice the ciabatta into 5mm-thick slices and transfer to a baking sheet. Brush with the remaining rosemary oil, season and bake for 5-10 minutes until golden and crisp. Serve the cheese with the onions piled on top, and lots of toasts to dig in.

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