This is the perfect recipe for a Sunday evening, and is one that we regularly enjoy. I don’t know about you but we try to eat pretty healthily in the week and then when it comes to the weekend we seriously indulge! Today for example, we had bacon and egg butties for breakfast (with my Mum’s deliciously soft homemade bread), a lovely roast pork lunch at my Dad’s, followed by hot chocolate fudge cake with homemade ice-cream, and for dinner I imagine we will crack out the cheese board and enjoy a glass of wine. If you too enjoy a little indulgence at the weekend then give this a try for a Saturday night starter or a Sunday night supper – just watch out for the crazy cheese dreams if you have it quite late!
For the caramelised red onion chutney
– 1 large red onion – finely sliced
– 1 tbsp olive oil
– 1 tbsp butter
– 2 tbsp balsamic vinegar
– 1 ½ tbsp sugar
– Salt and pepper
For the baked camembert
– 1 whole camembert
– 3 cloves garlic – sliced in half
– 3 little branches of rosemary
– Splash white wine
– 1 large white baguette or a selection of breads and crudités for dipping
Preheat the oven to 220’C
To make the caramelised onion, heat the oil and butter in a frying pan and fry the onions for 3-4 minutes until they have softened
Add the balsamic vinegar and the sugar, bring to the boil and then simmer gently while you cook your camembert.
Season with a little salt and pepper before serving.
Stab the garlic and the little sprigs into the camembert and drizzle over a little white wine
Place on a baking tray and bake in the oven for 15 minutes (it is better to cook it in its box to save any cheese escaping).
Remove from the oven and use the bread for dunking in the oozy hot cheese and then finish with a dollop of caramelised onions.