Red onion confit & Vachérin Mont d’or

Today’s recipe is again a simple but very effective one: oven baked Vachérin Mont d’Or with red onion confit. For the latter I used the recipe for red onion supper from Nigella Lawson’s How to be a domestic goddess.
All you have to do is caramelize 1 tablespoon brown sugar with some olive oil and butter. When the sugar has dissolved, add a bunch of thyme leaves.

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Add the thinly sliced onions.

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Slowly caramelize the onions over medium heat.

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Add a splash of vinegar (I used my lavender vinegar) and season with salt and pepper.

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Now for the Vachérin. It is one of my favourite cheeses and the only thing I really missed when I was pregnant. It is made from raw milk, therefore I avoided it.

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Bake the Vachérin in the oven at 150 degrees Celsius for approximately 20 minutes. Be careful not to leave it too long as the cheese may split.
Eat the confit with the Vachérin and some crispy bread. It is a match made in heaven!

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