Baked Creamy White with Caramelised Onions

2-4 servings
  • 2 packages (150 g each) Castello Creamy White 
  • 50g Green Asparagus, cleaned, diced and poached very briefly in boiling salted water
  • 4 medium Onions, peeled, halved and cut into 4-5 mm slices
  • 50g Butter  
  • 4 sprigs Thyme leaves
  • Splash of White Balsamic vinegar
Baked Creamy White with Caramelised Onions

Preparation

Requires a brie baker 

  1. To make the caramelised onions, foam butter in a saucepan and add onions, thyme leaves and a pinch of salt. Cook on a low heat for 1-2 hours or until the onions are soft and have a golden brown color. Season with salt, pepper and the white balsamic vinegar to taste.
  2. Pre-heat oven to 180°C
  3. Unwrap the Castello Creamy White, and bake it in the Brie Baker for 10 minutes. Remove from the oven and allow to rest for about 5 minutes before serving

Tip: instead of caramelised onions and asparagus, baked Castello Creamy White can also be served with pickled plums or your choice of fresh fruit. 

 

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