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Savory caramelized whole onions sink into this thick, creamy brie custard for a thoroughly savory side dish.

This is a book about cheese like you’ve never consumed it before. Travel around the world for stories from some of the best cheesemakers in the game today, and try their time-tested (or brand-spankin’-new) recipes at home. Author Nick Haddow, founder of Tasmania’s Bruny Island Cheese Company, knows the industry and its treats like no one else. 

This baked onions in Brie custard is great as a stand-alone vegetarian dish or as a fancy side dish to roast chicken. I have used Brie in this recipe, but you could use any mold-ripened cheese that has a bit of flavor. You could even use a funky washed rind if you like.

Reprinted with permission from Milk. Made.