Were you starting to think that I'd forgotten about my 30x30? Yeah, me too. The last year of my twenties is half over and I sure have a lot of my list left! I hope to get cracking on that once the weather turns cooler in the fall, because, wow! There are a lot of baked good on that list!
Typically brie is served with sweet accompaniments, but I've had savory brie in my head since my mom mentioned it months ago. I’m so glad I tried this! This made a such delicious appetizer, we could not stop eating it!
Bacon & Caramelized Onion Brie Bowl
An Amy’s Cooking Adventures Original Recipe
1 (8 oz) wheel of brie, cold
3 slices bacon, cut in pieces
1 onion, diced
4 oz mushrooms, diced
1 round loaf of bread (about 1 lb)
2 tbsp butter
½ tsp garlic powder
Fry the bacon in a skillet over medium heat. Once crisp, set aside on a paper towel-lined plate to cool.
Pour about 1 tablespoon of the bacon drippings into a second, small skillet. Add the onions to one skillet and the mushrooms to the other. Sauté the mushrooms until they are cooked and have released their liquid, about 7 minutes. Set aside.
Cook the onions until tender and caramel in color, 10-15 minutes. Set aside.
Preheat the oven to 350 degrees F.
Cut the top off of the bread and hollow out a section large enough to hold the brie. Use a bread knife to cut 1-inch slices along the edge of the bread bowl, making sure to stop at least ½ inch from the bottom. Generously butter the edges of the bread, and sprinkle with garlic powder.
Use a vegetable peeler to remove the rind from the sides of the brie (and the top and bottom, if desired).
Place the brie round into the hollowed out section on the bread. Sprinkle the top of the brie with the bacon, mushrooms, and onions (refrigerate any leftovers).
Replace the top of the bread (over the brie) and place on a baking sheet in the preheated oven for 25-30 minutes or until the brie is melted.
To serve, tear off the edges of the bread (and the top) and dip in the melted brie.