Baked Baron Bigod with caramelised onions, walnuts and an apple & pistachio dressing

Chef, Content Creator and Recipe Developer Emily Bonner has created a wonderfully indulgent dish exclusively for Fen Farm Dairy customers and followers - just the thing to tuck into when it's wet and windy outside. 

The recipe serves 4-6 but can easily be scaled up if you have more mouths to feed!

Ingredients

• 1x 250g wheel of Baron Bigod

• 600g of white onions, peeled, halved and thinly sliced

• 4 tbsp of balsamic vinegar

• 1/2 tsp of sugar

• 1 garlic clove, crushed

• 2 tbsp of extra virgin olive oil

• 1 knob of butter

• 1 small handful of thyme

• 30g walnut halves

• A red apple, cored and diced

• 30g pistachios

• 1 tbsp of sherry vinegar

• 1 tbsp of honey

• Sea salt flakes

Method

1. Preheat the oven to 200c. Heat the olive oil and butter in a large frying pan over a low-medium heat. Once the butter has melted, add the onions and a generous pinch of sea salt. Cook for 10 minutes, stirring regularly, until the onions begin to soften and turn golden.

2. Add the balsamic vinegar, sugar and crushed garlic. Reduce the heat to low and continue to cook for a further 20–25 minutes, stirring regularly, until the onions are very soft, sticky and deep golden brown.

3. Meanwhile, cut the Baron Bigod Brie into squares - slice down the round 4 times and across 4 times. Arrange the cheese in a baking dish, leaving a little space between each piece.

4. Spoon the caramelised onions into the gaps between the pieces of brie, then scatter over the thyme leaves and walnuts, gently pushing the walnuts into the onions to bury them a little.

5. Bake for 15–20 minutes, until the brie is completely melted, gooey and bubbling around the edges.

6. While the Brie is baking, make the apple and pistachio dressing. Add the diced apple and pistachios to a bowl with the sherry vinegar, honey and a pinch of sea salt. Stir to combine and set aside.

7. Remove the brie from the oven and spoon the apple and pistachio dressing over the top. Serve immediately with plenty of crusty bread for dunking.

Enjoy! And check out more of Emily's wonderful recipes on her instagram page.