Seared brie with caramelised red onions, apple and rye bread

Ingredients

For 1 serving

• Brie50 g
• Red onion100 g
• Balsamic vinegar1 teaspoon
• Brown sugar3 g
• Apple80 g
• Arugula30 g
• Extra virgin olive oil1 teaspoon
• Rye bread70 g
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: September – February

Method

1. Peel the red onion, halve it and slice it into thin half-moons.
2. Heat the extra virgin olive oil in a frying pan over medium-low heat, add the onion with a pinch of salt and soften for 12 minutes, stirring now and then, until tender and wilted; add a spoonful of water if it starts to stick.
3. Add the brown sugar and balsamic vinegar and let it caramelise for 3 minutes, until the onions are glossy and the syrup has thickened. Set aside.
4. Meanwhile wash the apple, core it and slice it thinly; rinse and dry the rocket. Toast the rye bread in the toaster for 2–3 minutes, until crisp.
5. Cut the brie into slices about 1 cm thick and sear them in a very hot dry non-stick pan for 30 seconds per side, until the surface is golden and the inside starts to melt.
6. Top the bread with the rocket, caramelised onions and warm brie, and serve with the apple slices.