Fried Brie with Onion Jam
Savory-Sweet Onion Jam
- A 12" skillet or deep pan
- A Frywall splatter guard that fits (see our sizing guide)
- 6 medium onions, halved and thinly sliced
- 1 tablespoon olive or vegetable oil
- 1 tablespoon butter
- 1/2 cup red wine vinegar
- 1/2 cup balsamic vinegar
- 3/4 cup sugar
- pinch of salt
Preheat the pan on over medium heat and place the Frywall into position. Add the butter and oil, then the onions. Reduce the heat to medium-low and cook for 30-45 minutes, stirring occasionally until onions are soft and translucent.
Add the vinegar, sugar, and salt. Continue to reduce and stir for about
another 30-45 minutes. You're done cooking when the onions are drastically
reduced in size and the liquid becomes syrupy.
We served the onion jam warm with the deep-fried brie; it can also be
refrigerated or canned.
Deep Fried Brie Triangles
A 12" skillet or pan with walls at least 2" high (A dutch oven also works)
- A Frywall that fits
- vegetable oil
- Note that the Frywall should rest against the sides of the pan and not sit in the oil.
- 1/2 lb. brie or camembert cheese, cut into triangles
- 3/4 cup panko or other bread crumbs
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 small head of radicchio or your favorite bitter greens
Preheat about an inch of oil in your pan to about 325° and place the Frywall so that it rests on the inner walls of the pan, not in the oil. Dredge each triangle of brie in flour, then the egg wash, then in the bread crumbs. Using tongs, carefully place the brie in the hot oil, four pieces at a time. After about two minutes, turn the brie over and fry until both sides are golden brown.
Use the tongs to remove the brie and let rest for a minute on a plate lined with paper towels. Serve on a bed of radicchio with the onion jam or whatever fruit spread you enjoy with cheese.