In between Thanksgiving breakfast and dinner, I knew I needed something for my dad and I to munch on. I have a cascade of “appetizer” recipes located in my appetizer file I keep. That’s right. I keep an appetizer file. I keep a “bread” file and a “pizza” file and a “cake” file and a “side dish” file… I think you get the picture. I have probably 20 or 25 different “files” of recipes.
I chose this recipe (with my dad’s approval) because I love French onion soup, I love Brie cheese and I love bread. I reasoned that I would also love this appetizer. I was right.The recipe is intended to be a dip. You’re supposed to scoop out the onion and cheese mixture with either crackers or bread crisps. Well I found that I liked it better by simply cutting the bread into slices. I didn’t like the idea of wasting the bread bowl, plus the flavors meld right into that thing so it seems like a shame to not eat the onion and cheese smothered bread.
The recipe is slightly to putzy to make – the putziest part is making the bread bowl. But the rest of it isn’t too bad, especially if you have a mandolin with which you can easily slice up the onion. I found this recipe in the November 2016 edition of Food Network Magazine.
- 2 T. olive oil, plus more for drizzling
- 1 large onion thinly sliced
- 6 sprigs thyme
- Kosher salt and freshly ground pepper
- 1 T. Worcestershire sauce
- 1/4 c. low-sodium beef broth
- 2 T. chopped fresh chives, plus more for topping
- 1 loaf French bread (18 to 20 inches)
- 8 oz. brie cheese, rind removed, thinly sliced
- Crackers and/or crudites, for serving (optional)
- Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark).
- Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives.
- Cut your loaf of bread in half and using a small serrated knife, hollow out the bottom bread loaf, leaving a 1/2-inch-thick shell. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie. Transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes.
- Meanwhile, if desired, slice the reserved half of bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes.
- Sprinkle the dish with more chives and serve with the toasted bread and crackers and/or crudites, if desired, for dipping. Alternatively, cut the loaf into two inch slices and eat with your fingers.