Happy 5th of November! I have always loved bonfire night. Wrapping up warm and then heading to a local park for a firework display, lighting up some sparklers and drinking a mug of mulled wine and of course eating comforting and hearty food!
Being based in Berlin does mean that I am missing out on a bonfire night, but that isn’t stopping me from keeping up with the tradition! While I wouldn’t recommend setting off a load of fireworks from my balcony (not that this stops the Germans on New Years Eve!), I will be having a few sparklers and my first cup of mulled wine for the year. This baked camembert recipe is the perfect dish for a bonfire night. It is so quick and easy to make that you can quickly pop this in the oven after being a local firework display. I griddle some ciabatta to give the bread a BBQ taste that works so well with the camembert but a few slices of fresh bread work just as well. Top with some caramelized onions and you have a warm and comforting dish perfect for the winter!
- 1 box of Camembert (I take mine out of the box when putting in the oven but if it comes in a wooden box you can bake it in that)
- Few springs of fresh thyme and rosemary
- 5 or 6 shallots (peeled and finely diced)
- 2 cloves garlic (crushed)
- 3 tbspn balsamic vinegar
- 1 tbpsn red wine vinegar
- 40ml dry white wine
- Dash of olive oil
- Preheat the oven to 180 degrees Celsius/ gas mark 4
- Add the onions, olive oil and garlic in a small saucepan. Leave the onions to soften. Once soft add the balsamic vinegar, red wine and white wine. Leave the pan to simmer on a gentle heat for around 25 minutes, until the onions are in a thick and sticky sauce. Stir regularly.
- In the meantime take the camembert out of the plastic wrapping and pop into a serving dish or keep in the box. Scatter some herbs on top and place in the oven for around 20 minutes.
- While the camembert is in the oven and the onions are cooking heat a large griddle pan. Slice up some ciabatta and then griddle each side for around 1-2 minutes.
- Serve up the onions in a small pot. Take the Camembert out of the oven and take straight to the table with the ciabatta.