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baked brie with onion jam – make it tonight!

baked brie with onion jamI am not mathematically inclined, but I do like to figure out how things work and have always had an inquisitive mind.  If a shortcut works, well, I’ll take that route.  It stems from childhood.  When a problem arose, I would try to sort it out on my own before approaching my parents. I would come up with a solution and present it to them.  They may not have always liked what I came up with but at least it was there for them to say yea or nay.  That thought process has helped me with many situations I’ve encountered along the way.  Sometimes, though, I don’t always see the answer but when I do I am pleased as Punch.  Take for example, the other day I had a small chunk of brie leftover and was trying to make it into something more than just a slice of cheese (glamorize it, somehow).  Looking inside the fridge I saw the jar of onion jam from Birdies Bread Co. and the idea struck me to use it with the cheese.  Baked brie softened just enough for the cheese to start to collapse and top with a spoonful of onion jam.  I was chuffed!

I love it when simple ingredients shine and this recipe couldn’t be easier to make!

onion jam

Preheat oven to 350f (180c).  Cut cheese into 2-inch triangles and place in a heat-proof vessel.  Bake 10 minutes or until brie begins to soften.  Remove from oven and place on a plate or small cutting board.  Top each brie triangle with onion jam or your favourite condiment such as bacon jam, chutney, salsa or tomato jam.  Serve with crackers or fresh country bread.

The Culinary Chase’s Note:  Add a teaspoon of extra-virgin olive oil to the bottom of the heat-proof vessel before adding cheese.  Mop up any juices from the baked brie with chunks of bread.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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