This blog post is fresh off the kitchen table at my parent’s house in Chicago. Surrounded by family and twinkling lights and cookie baking, you could say this breeds the best recipes. We are a family of snackers over here, and so, naturally, I had to cook up a little it’s not dinner yet but I don’t really want to commit to cooking yet snack.
These caramelized balsamic onion and brie bites are the perfect little appetizer. They pack a ton of flavor pairing the rich and creamy brie cheese with the vibrant and punchy balsamic. The real surprise is in the bold crackers, though.
I got these Good Thins beet crackers with balsamic and sea salt in my Degustabox this month (try it out and get your first box 50% off on me with my code: WTXQR), and the color instantly made me want to cook with them! The red is perfect for Christmas, and though the green spinach doesn’t really add any flavor, the Christmas colors seemed important. These crackers really do have a strong balsamic flavor and it was the perfect option to elevate these apps.
I hope that you all have the MOST wonderful Christmas’s, holidays, and general family time this year! We are heading up to our favorite little resort in Wisconsin this weekend, and I can’t wait to be cozy, ice skate, do jigsaw puzzles, and cook. What are your plans?
Caramelized Balsamic Onion and Brie Bites
3/4 cup Chopped Onion
2 tsp. Olive Oil
Pinch of Salt
2 tsp. Balsamic Vinegar
2 tsp. Brown Sugar
16 Beet Crackers
1 Spinach Leaf cut into thin slices, or fresh herbs to garnish
16 Thin Slices of Brie Cheese
1. Pour the olive oil into a skillet over low heat. Add in your chopped onions and a pinch of salt. Cook very slowly over low heat for about 15-20 minutes, or until the onions appear yellow and slightly opaque.
2. Add in your brown sugar and balsamic vinegar and cook on medium low until the mixture gets syrupy in texture.
3. Assemble your bites by placing a thin slice of brie on to the cracker, topping with balsamic caramelized onions, and adding thin slices of spinach or fresh herbs to the top.
Recipe by Bunny Baubles Blog