There are some dishes you prepare that make you take your own hand, extend it over your shoulder, and sweetly pat yourself on the back. Such was the case with Sunday night’s dinner for me and the hubster. After a few days of going out to eat, we were both in the mood to eat some home cooking. In my home that means preparing one of my “oldie but goodie” recipes that have left a lasting impression on both of our taste buds, or flipping through one of the countless cook books stacked in the bookshelf. On this day I decided to make something we both would enjoy but that would also help me clean out my fridge. Nothing bugs me more than spending money on groceries that I promise myself I will make something delicious with and then having it go bad. In an effort to prevent this from happening I decided to use some Brie cheese that I had purchased a couple of weeks prior. As I looked through the cupboards and refrigerator to see what would pair nicely with this rich, soft cow’s cheese, I finally decided on the following recipe. I hope you enjoy it as much as we did!
I pulled some basic ingredients from my pantry which I’m sure you all have: Honey, Butter, and white onions
I then cut two panini worthy pieces of bread. I had a French baguette on hand but you can use any type of good quality, fresh bread
Using 1 or 2 white onions, thinly slice into rings. I used 2 onions-0ne for each panini. They cook down when caramelizing and I wanted enough to complement the Brie
Add about 2 tbsp of one of the most decadent ingredients to a hot skillet or pot….that’s right, Butter (said in a sweet, Southern Paula Deen voice…natch)
Let the butter melt and add the onions to the skillet. Add 1 tsp of sugar to add some sweetness and to aid in the caramelization process
(May I also recommend using one of my favorite kitchen tools: The Wooden Spoon)
While the onions are caramelizing, cut the Brie into slices and add honey to both sides of the bread
Yes, that is a big chunk of bread missing from the end of that bread…Sorry, I was hungry, sue me.
Add the Brie slices to one side of the bread
Once the onions are fully caramelized, add them to the brie and bread
While all of this is happening you should begin heating your panini press. I have a wonderful Breville Panini press from Williams-Sonoma that I received as a gift a few year back. Don’t fret if you don’t have one. Use an old George Foreman grill (I’m sure you all have one of the “lean, mean, grilling machines” collecting dust somewhere), or simply grill it on a skillet using another heavy pan to weigh it down. Once whatever contraption you’re using is hot enough, load ‘em up and press ‘em good!
Et Voila! You have a yummy and decadent brie and caramelized onion panini that is Oh.So.Good. Serve with a light salad and just surrender.
