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November Recipe~ Baked Brie

With the holidays coming up & parties to go to, it’s always great to have something everyone loves to eat.  The gathering is in your home or theirs, it’s always entertaining to make something delicious & watch it vanish~

Baked Brie

4 T. salted butter
1 onion, thinly sliced
1 small handful of whole fresh sage leaves
2 garlic cloves, chopped
1/4 c. dry white wine

One 8-inch-diameter French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced
or use your favorite crackers

Melt butter in skillet over medium heat. Add sage and gently move the butter around covering all sage leaves, cook until golden brown and crunchy.  Remove the sage from the butter, set aside.  DON’T EAT ALL THE SAGE RIGHT NOW! although it’s hard not to- it’s SO delicious…
Add the onions to the butter, & sauté until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add the wine, stir until the liquid evaporates, about 5 minutes. Season to taste with a little salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap the Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place cheese & it’s container on parchment paper & baking sheet. Top the Brie evenly with the onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices or crackers and surround with a mote of Ojai Organic Jalapeño Jelly & the buttery sage leaves encompassing the dish.


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