(NC)—Start the evening off with this simple yet elegant appetizer that beautifully showcases the rich, buttery flavour of sweet onions and pecans.
2 tbsp butter 25 mL
2 Southern U.S. Vidalia or Texas 1015 Sweet Onions, 2
sliced into 1-inch [2.5-cm] rings
1/2 tsp each: salt and pepper 2 mL
1/2 cup sherry [optional] 125 mL
1/4 cup chopped Southern U.S. Pecans 50 mL
2 sheets filo pastry 2
7 oz brie wheel 210 g
1/2 cup red pepper jelly 125 mL
2 tbsp melted butter 25 mL
1 green onion, white part cut off 1
In skillet over medium-high heat, melt butter. Add onions, salt and pepper; cook until onions brown. Add sherry; bring to boil. Reduce heat and simmer until liquid evaporates, about 10 minutes. Stir in pecans.
On baking sheet, place filo pastry; top with brie. On top of brie, spread jelly. Brush filo edges with butter; roll edges over sides of brie, leaving top bare. Place onion mixture on top of brie. Bake in 350(F [180(C] oven until pastry is golden, about 15 minutes. Serve warm.
For decoration, tie green onion around center of brie bundle.
- News Canada