This fall-inspired baked camembert cheese is so easy to make and is sure to add some zushz to any seasonal get-together. The recipe is also a good use of the dwindling fragrant fresh thyme in your garden.
A deliciously warm runny, creamy cheese is topped with sweet, thyme-scented caramelized onions. This makes an appetizer or snack that is packed with gorgeous flavor. The secret ingredient in the onions is apple cider vinegar which gives them just enough tang to balance out the sweet honey/thyme flavor.
Even in NYC, it was a bit of a search to find camembert cheese wrapped in wooden boxes. The first two I bought turned out to be plastic when I unwrapped them at home.
If you can’t find the boxed camembert, you can bake the camembert cheese without the boxes. Make a barrier out of folded aluminum foil around each cheese before baking, folding it slightly under the cheese and up the sides all around each cheese. You don’t want the cheeses breaking their rinds and running all over your oven. Not a pretty or easy cleanup.
Feel free to swap out the thyme with fresh rosemary, sage, mint, your favorite herb or a combination of fresh herbs for the thyme. Serve this baked camembert with hearty crusty bread in order to soak up all its goodness.
Bookmark this one for your Thanksgiving feast. It’s a definite crowd-pleaser.
Baked Camembert with Honey Thyme Onions
Ingredients
- 2 ripe camembert cheeses with rinds
- 2 garlic cloves
- 4 large sprigs fresh thyme plus a few for garnish, if desired.
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground pepper to taste
- 1/4 cup honey
- Crusty bread of your choice
Instructions
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Preheat the oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Take the cheeses out of their boxes, unwrap them and place the unwrapped cheeses back in their boxes. First, you might want to check the package instructions to make sure you can bake them in the box material.
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Place the cheeses on the baking sheet.
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Cut the garlic cloves into 4 pieces each.
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Make 4 slits in the tops of each cheese and press the garlic pieces inside, 4 pieces per cheese.
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Place in the pre-heated oven and bake for 12 minutes in their boxes.
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Peel the onion and chop into thin strips.
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Wash the fresh thyme and pat dry. Strip the sprigs of their leaves.
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Heat the olive oil in a small frying pan. Add the onions and thyme leaves. Saute until the onions become transparent.
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Season with kosher salt and freshly ground pepper.
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Add the apple cider vinegar and honey to the pan, stirring to combine. Cook until the onions are caramelized
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Remove the cheeses from the oven and transfer to a serving dish. Top with the honey-thyme onions.
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Serve immediately with crusty bread.
Try some of these other recipes starring Camembert:
Plum Camembert Walnut Bread
Pear, Camembert, Sage Tart
Kohlrabi Pasta Camembert Bake
