Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Baked Camembert with Carmelized Onions and Shallots

If you love cheese, then you'll swoon over this ooey, gooey cheesy delight. Creamy Camembert is made even more decadent with the addition of soft, carmelized onions, then wrapped in a flaky phyllo crust and baked to perfection. Dip into it with a crispy piece of pear or spread it onto a piece of toast or take out your spoon and eat it straight up... whatever method you choose, it's all good. Oh, the debt that love owes the French!

Ingredients: Print Ingredients

1 mini wheel of Camembert (8 oz)
1 small sweet white onion, thinly sliced
1 shallot, thinly sliced
Freshly cracked black pepper
3 tblsp. butter
4 medium sheets of phyllo dough


Heat oven to 325 F.

In a saute pan over medium-low heat, melt 2 tblsp. of butter, then add the onion and shallot, salt and pepper. Saute slowly until golden brown and limp, then remove from heat.

Melt the remaining 1 tblsp. butter.

Remove the phyllo dough from its package and spread two sheets on a cool, flat surface. Place the camembert wheel in the middle. With a sharp knife, peel away the upper crust of the cheese, leaving the crust on the sides and bottom intact.

Spread the cooled onion mixture over the top. Fold the phyllo dough over the top. Take another two sheets of dough and fold them gently around the other way to create a secure envelope. Brush with melted butter.

Place into a small round casserole and place in the oven for 20-25 minutes, or until the phyllo dough has turned golden brown.

How To Serve:

Place the cheese on a platter and surround with grapes or toast points, whatever you want to accompany it with.

Click here for a printable version of the recipe.

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