Brie Onion Dip In A French Bread Bowl Recipes

ONION BRIE BOWL

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; add the brown sugar, vinegar and salt. Cook, stirring occasionally, for 30-35 minutes or until onions are deep golden brown., Cut top third off loaf of bread; hollow out enough bread from the bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Remove rind from cheese; cut cheese in half horizontally. Layer half of the cheese and onions in bread. Repeat layers., Transfer to an ungreased baking sheet. Bake at 350° for 25-30 minutes or until cheese is melted. Let stand for 10 minutes. Serve with bread cubes. Freeze option: Cool onion mixture. Assemble bread, cheese and onion mixture as directed, wrap and freeze. Freeze bread cubes in a separate freezer container. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake bread bowl as directed, increasing time as necessary until heated through. Serve with bread cubes.

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI

Steps:

• Place a rack in the middle of the oven and preheat to 475 degrees F.
• Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
• Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
• Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
• Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
• Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
• Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
• Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

MINI BREAD BOWL DIPS

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.

BAKED BRIE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
• Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.

BRIE-AND-CRANBERRY STUFFED BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.