Baked camembert with red onion marmalade

Baked camembert with red onion marmalade

Recipe by


  • 1kg red onions

  • A splash of olive oil

  • 1 tsp salt

  • 100g golden caster sugar

  • 6 tbsp red wine vinegar

  • 1 heaped tbsp fresh thyme leaves

  • 1 small camembert

  • 2 cloves garlic

  • Chilli flakes

  • French bread


  • Peel the onions, cut in half and slice finely. Add a splash of olive oil to a large pan, add the onions and sweat on low heat until softened (it will take around 40 minutes). Stir frequently and do not allow the onions to brown.
  • In the meantime, sterilise a jar for the marmalade. Pour boiling water into a clean jar and leave to stand for 10 minutes.
  • Once the onions have softened, add the salt, sugar, thyme and vinegar. Continue simmering on low heat until all liquid has evaporated. Adjust the seasoning and pour into a dry, sterilised jar.
  • Heat up the oven to Gas Mark 6 / 200°C. Remove the camembert from its packaging, cut a few slits on the surface and stuff with thinly sliced garlic clove. Put it back in the bottom half of the wooden basket, sprinkle with some chilli flakes and put in the oven for 20 minutes.
  • Serve with the onion marmalade and French baguette.