| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 430 |
| Fat | 34.4g |
| Saturates | 18g |
| Protein | 15.7g |
| Carbs | 17g |
| Sugars | 7.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Slice off the tops and bottoms of the onions, leaving a small portion intact to hold them together. Peel off the outer layer of skin, keeping the root intact. Halve the onions and place them in a large oven-proof dish. Slice the garlic and place in the dish. Drizzle with the olive oil and add the thyme sprigs. Season well and toss to coat. Drizzle the cream over the onions and cover the dish with aluminium foil.
Place in the oven for 30 minutes to soften. Remove the dish from the oven.
Halve the Brie widthways so you have 4 pieces then place them in-between the onions.
Return the dish to the oven and continue baking for an additional 15 minutes or until the onions are tender and the cheese is bubbly and lightly browned on top.
Carefully transfer the creamy baked whole red onions with Brie to serving plates. Scatter over fresh thyme leaves and serve while hot.
