This easy recipe for baked sweet onions with breadcrumbs and brie combines savory crispy breadcrumbs with creamy cheese, all roasted inside a sweet tender Vidalia onion. It’s a showstopper of a first course or side dish!
I noticed as I was thinking about how to describe the deliciousness that is these baked sweet onions with breadcrumbs and Brie that this is the second recipe I’ve posted this week with Brie as a main ingredient. Small wonder, because there is nothing like creamy, dreamy Brie cheese, in this case mixed with savory breadcrumbs and roasted up inside a sweet tender onion. This would make a fabulous side dish with grilled steak or fish, but honestly? I could eat it all by itself and be totally happy. Ready to bake up the best sweet onion ever? Let’s make it!
Sweet onions are exactly that – onions that cook up with a tender, luxurious sweet taste. My absolute favorite are Vidalia onions, which are grown mainly on family farms in Georgia. We are coming to the end of Vidalia onion season, so make sure you get yourself a few before it’s over.
Or if you are me, ten or twenty. Hey, you can always use the extras to make sweet onion rings! No sweet onion ever goes to waste in this house. Back at the baked onions, you are going to start by carefully cutting off the stem end so you have a nice flat bottom to your onion. Now peel off the outside papery layer and scooping out the insides until you have what looks like a cute little bowl made out of sweet onion. Be careful to leave a couple of layers of thickness so they will be able to hold the breadcrumb and Brie filling. The onions need to be baked by themselves for a while, and you can make the filling while that is going on.
The filling is a delectable conglomeration of breadcrumbs, Brie, fresh thyme and some of the insides of the onion. Pack it into your baked onion bowls, pour a little white wine around them to help things steam up, and about a half hour later you will have the most scrumptious baked sweet onion ever. I like to toss a couple of extra thyme sprigs on the top, just for the prettiness.
So go grab some sweet onions before they are gone, and meantime I will start thinking about what else I can put Brie cheese into. Taking suggestions!
Still Hungry? Click on the titles of these delicious recipes!
How To Make Caramelized Onions from Add A Pinch
Balsamic Glazed Red Onions from Simply Recipes
Cornmeal Sweet Onion Rings from Framed CooksPrint
This easy recipe for baked sweet onions with breadcrumbs and brie combines savory crispy breadcrumbs with creamy cheese, all inside a sweet tender Vidalia onion. It’s a showstopper of a first course or side dish!
- 4 large sweet onions (we love Vidalia onions for this recipe!)
- 3 tablespoons olive oil
- 1 cup fresh bread crumbs
- 2 tablespoons fresh thyme
- 4 ounces torn Brie cheese (and it’s fine to leave the rind on!)
- Salt and pepper
- 1 cup white wine
- Preheat oven to 375.
- Cut the stem off of each onion and peel off the outside layer. Using a spoon and/or a paring knife, carefully spoon out the center of each onion, making sure you leave a couple of layers on the outside.
- Place the onions into an 8 inch square baking dish, drizzle a little olive oil side each one and rub it around. Cover the dish with foil and bake for 30 minutes.
- While the onions are baking, prepare the stuffing. Chop up a couple of tablespoons of the insides you have just scooped out. Put 2 tablespoons of olive oil in a skillet, heat it up over medium high heat, add the chopped onion and sauté until the chopped onion is tender, about 5 minutes.
- Add the breadcrumbs to the skillet and stir until they are golden brown.
- Put the breadcrumb mixture in a bowl and add the fresh thyme, the torn Brie cheese and a pinch each of salt and pepper. When the onions have baked for 30 minutes, carefully remove them from the oven, take off the foil and divide the mixture between the four scooped out onions.
- Pour the wine around the side of the onions, cover them with foil again and bake for another 30 minutes.
- Cool slightly, remove carefully with a spatula and serve!