Cheese Recipes

Baked Goat Camembert with Red Onion Confit

Adapted Recipe Courtesy Ethyl and Georgeanne Brennan's book Goat Cheese: Delectable Recipes for all Occassions

We recommend making the Red Onion Confit ahead of time, and it can be stored in your refrigerator for up to 30 days. When serving with the baked goat cheese, let it warm up to room temperature. The flavor inherent within goat Camembert is especially rich and pairs beautifully with the tartness of the confit.

Our recipe serves 6 to 8 

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For the Confit Cheese

2 tablespoons unsalted butter 1 round goat Camembert (roughly 200g)

2 lbs red onion, cut into 1/4 inch thick slices

1 tablespoon fresh thyme leaves, minced 1 teaspoon olive oil

1/2 teaspoon salt 1 baguette, cut on the diagonal into 1/2 inch thick slices

1 teaspoon freshly ground black pepper 

2 tablespoons olive oil

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Preheat the oven to 300 degrees Fahrenheit

To make the confit, cut the butter into chucks and place randomly on a 12-by-9-inch baking sheet or in a shallow baking dish. Heat the dish in the oven until the butter melts, about 2 minutes, Remove from the oven and place the onions in the butter, creating a layer about 1 inch deep. Sprinkle the thyme , winter savory or rosemary, salt, and pepper evenly over the onions. Finally drizzle the olive oil over the top.

Bake for about 1 1/2 hours, turning the onions every 15 to 20 minutes. The onions are ready when they lose their gloss, and become a more matt color on the surface, plus they are reduced to half their original volume. Remove the onions from the oven and set aside to cool. Reset the oven to 450 degrees F to bake the goat cheese.

Coat the entire surface of the goat cheese with the olive oil and place in a small baking dish. Bake until the surface begins to bubble and turns golden brown, 10-15 minutes for surface ripened cheeses. If using a fresh and really soft goat cheese, the baking time will be significantly shorter and the cheese will begin to collapse. Keep an eye on your cheese to ensure its structure is mostly maintained.

When the cheese is ready, place it on a platter with the onion confit and the baguette slices. Serve immediately. To eat spread a little cheese on a bread slice and top with a forkful of the onion confit.