i have only a before picture.
it was really beautiful afterwards, with the onions warm and dripping down the sides of the gooey cheese.
in fact, it was so beautiful, i became hypnotized and that is why i got no after picture.
in fact, i’m still hypnotized.
give me that wheel o’cheese and goodness again!
1 tbsp vegetable oil
1-3/4 cups finely chopped sweet onion (about 1 large)
Pinch each salt and pepper
2 tbsp packed brown sugar
2 tbsp wine vinegar
Pinch dried thyme
1 tbsp chopped dried cranberries
1 round brie cheese
2 tsp minced fresh parsley
In skillet, heat oil over medium heat; fry onion, salt and pepper, stirring occasionally, until light golden, about 12 minutes.
Sprinkle with sugar; cook over medium-low heat, stirring occasionally, until golden brown, about 20 minutes.
Stir in vinegar and thyme, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 48 hours.)
Spread onion mixture over cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature before continuing.) Place on small baking sheet; bake in 350°F oven until cheese is softened, about 10 minutes. Transfer to serving plate; sprinkle with parsley.
we skipped the parsley and i let it cook at least 15-20 minutes to be sure it was really gooey inside. yummmm.