• Cooking Time:
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  • 1 small onion, cut into thin wedges
  • 2 teaspoons butter or margarine
  • 1/3 cup tomato preserves or mango chutney
  • 1/2 teaspoon snipped fresh rosemary or
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper
  • 1 8-ounce round Brie cheese (about 4 inches in diameter)
  • Breadsticks, assorted crackers, or French bread slices


  • For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally.
  • Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
  • Cut off a thin slice from the top of the Brie to remove the rind; discard.
  • Place the Brie in an ungreased 9-inch pie plate. Top with tomato or chutney mixture, then with caramelized onions.
  • Bake, uncovered, in a 325F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny.
  • Serve with breadsticks, crackers, or bread slices.

Categories: Appetizer  Spread 
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