Brie Onion Dip In A French Bread Bowl Recipes

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BAKED BRIE BREAD BOWL



Baked Brie Bread Bowl image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 sourdough bread boule
One 8-ounce Brie wheel, double cream preferred
2 tablespoons olive oil
2 tablespoons habanero pepper jelly
Pinch kosher salt
Pomegranate seeds, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
  • Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.

BRIE-AND-CRANBERRY STUFFED BREAD BOWL



Brie-and-Cranberry Stuffed Bread Bowl image

This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts -- no crackers required.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup granulated sugar
1 cup orange juice
12 ounces frozen cranberries (about 2 cups)
2 teaspoons fresh rosemary leaves, chopped
One 6-inch wheel Brie
One 9-inch round bread boule
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
  • Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
  • Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
  • Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
  • Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY



Baked Brie In A Bread Bowl Recipe by Tasty image

Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

1 sourdough bread bowl
7 oz brie cheese, 1 wheel
2 tablespoons olive oil
1 tablespoon white wine
4 cloves garlic, minced, divided
2 strips bacon, cooked and chopped
pepper, to taste
fresh chive, chopped, to taste
potato chip
mini potato
spaghetti
carrot

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
  • Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
  • In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
  • Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
  • Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
  • Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
  • Bake for 15- 20 minutes, until the brie is completely melted.
  • Sprinkle with chives.
  • Dip the bread sticks and any other dipping items you'd like in the brie.
  • To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
  • Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams

BRIE-ONION DIP IN A FRENCH BREAD BOWL



Brie-Onion Dip in a French Bread Bowl image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, halved and thinly sliced
6 sprigs thyme
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
1/4 cup low-sodium beef broth
2 tablespoons chopped fresh chives, plus more for topping
1 loaf French bread (18 to 20 inches)
8 ounces brie cheese, rind removed, thinly sliced
Crackers and/or crudites, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark). Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives.
  • Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes.
  • Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes. Top the dip with more chives and serve with the toasted bread and crackers and/or crudites.

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI



French Onion Breakfast Bread Bowl with Broccoli image

This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

One 10-inch round loaf sourdough bread (about 1 3/4 pounds)
One 10.8-ounce bag frozen broccoli florets, such as Birds Eye® Steamfresh® Broccoli Florets
6 tablespoons unsalted butter
2 large onions, thinly sliced (about 1 pound)
2 large sprigs thyme
1 bay leaf
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
10 large eggs
1/2 cup heavy cream
1 pound Gruyere, grated (about 5 cups)

Steps:

  • Place a rack in the middle of the oven and preheat to 475 degrees F.
  • Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
  • Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
  • Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
  • Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
  • Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
  • Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
  • Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
  • Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL



Hot Reuben Dip in a Pumpernickel Bread Bowl image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons finely chopped dill pickle
Kosher salt and freshly ground pepper
3 cups grated Swiss cheese (about 9 ounces)
2/3 cup sauerkraut, drained, rinsed and roughly chopped
4 ounces cream cheese, at room temperature
4 ounces chopped sliced pastrami (about 1 cup)
1 round or oval loaf pumpernickel bread (about 8 inches)
Extra-virgin olive oil, for drizzling
Crackers and/or crudites, for serving

Steps:

  • Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
  • Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
  • Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

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