• Save to your scrapbook
  • Save to your scrapbook

    Roasted Onions With Cornish Brie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Onions With Cornish Brie

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 6 medium red and/or white onions, peeled
    • 2 tbsp olive oil
    • 25g butter
    • 100ml dry cider, such as Leckford Cox’s Apple Vintage Cider
    • 150g Cornish Organic Brie


    1. Preheat the oven to 190°C, gas mark 5. Slice the roots from each onion, leaving the base intact (so the onions will sit upright, and won’t fall apart during cooking). Slice vertically through each onion as if you were halving and then quartering them, but don’t cut right through to the bottom.
    2. Rub the onions all over with olive oil and season. Place them in a small roasting tin or ovenproof dish for a snug fit. Divide the butter between them, pushing it well down into the centre of each onion. Pour over the cider. Cover with foil and roast in the preheated oven for about an hour, removing the foil halfway through the cooking time. Spoon the cooking juices over the onions every so often. The onions should be completely tender but not falling apart.
    3. Remove the rind from the Brie and discard. Divide the cheese between the onions, stuffing big chunks into the centre of each one. Return to the oven and cook for about another 5 minutes, until the cheese has melted. This is a good lunch dish, served with crusty bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars