With Red Wine Caramelized Onion Baked Brie, sweet and rich caramelized onions are placed on top of a wheel of warm, melty brie for a delicious holiday appetizer! This is a sponsored post written by me on behalf of Holland House Cooking Wine.
With the holidays coming right around the corner, I am knee deep in cookie and dessert recipes. I always go a little crazy on the sugar this time of year. What can I say? I like my treats!
Even though I love bringing a good tray of desserts to any holiday gathering, I also like having some easy and delicious appetizer recipes in my back pocket. That’s where this Red Wine Caramelized Onion Baked Brie comes in.
I can’t recall the first time I had baked brie, but I’m pretty sure I was hooked on my first bite. Traditionally I’ve served it warm with some sort of preserves on top but today I’m getting fancy with caramelized onions. And not just any caramelized onions. These are red wine caramelized onions. Ohhhh yes I did!
While caramelized onions on their own are always delicious, the red cooking wine really takes these up a notch. I used Holland House Red Cooking Wine to stir in bold flavor and deepen the taste of the caramelized onions. Holland House Red Cooking Wine offers a smooth, medium-body wine flavor which is ideal for cooking heartier dishes like beef and pork, but it worked beautifully in these caramelized onions too.
Holland House Cooking Wines are available in other flavors as well. Their five flavor-boosting varieties include Marsala, Sherry, White, Red, and White with Lemon.
This Red Wine Caramelized Onion Baked Brie would be so perfect for a holiday party. We served it with a loaf of sliced baguette and some crackers. I think sliced apples and pears would be beautiful and delicious as well!
Tell me – what’s your favorite way to cook with cooking wine?
Be sure to follow Holland House on Facebook and Pinterest for more delicious recipes and tips, and visit the Holland House website to download a redeemable coupon for your next grocery store visit.
This is a sponsored post written by me on behalf of Holland House.