Brie-Onion Dip In A French Bread Bowl
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 large
Onion (halved and thinly sliced)6 sprigs
Thyme1 tbsp
Worcestershire Sauce1 cup
Beef Broth (low-sodium)Directions:
1
Preheat the oven to 400 degrees F
2
Heat the olive oil in a medium nonstick skillet over medium heat
3
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)
4
Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute
5
Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes
6
Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives
7
Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread
8
Drizzle the inside of the bread with olive oil and season with salt and pepper
9
Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet
10
Bake until the brie melts and the bread is toasted, about 15 minutes
11
Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper
12
Bake until toasted, 5 to 8 minutes
13
Top the dip with more chives and serve with the toasted bread and crackers and/or crudites
14
Photograph by Levi Brown