+
0 (0)

Categories: Appetizers, Quick and easy, Vegetarian

Onion bunny

Onion bunny
Los Angeles Times

What's a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It's quick, easy, gratifying and fun to play around with. The concept is elemental. The first rabbits recorded, in the ... Read more

Total time: 20 minutes | Serves 2
Note: A warming, aromatic snack for a winter's afternoon. Have a little green salad with it if you want something more like a meal.
  • 1 onion
  • 1 baguette
  • 2 tablespoons butter
  • 8 ounces Camembert, rind removed, chopped
  • Pepper

Step 1Chop the onion into 6 to 8 pieces and puree them in a food processor. When completely smooth, transfer the puree to a fine strainer or double layers of cheesecloth and squeeze out all the juice; you should have about one-half cup juice. Discard the onion solids.

Step 2Cut the baguette crosswise into two 5-inch pieces. Split each piece in half lengthwise to make four long pieces and toast them.

Step 3Put the butter in a small skillet and melt it over medium heat. Add the onion juice and cheese and heat, stirring constantly, until the cheese is melted and the mixture is smooth, about 2 minutes. Stir in pepper to taste.

Step 4Let the cheese mixture cool for 2 to 3 minutes to firm up slightly. Ladle it onto the flat sides of the toasted baguette pieces, place on a foil-lined baking sheet with sides and broil until the tops bubble and are lightly browned, about 1 minute. Serve hot.

Each serving:
751 calories; 33 grams protein; 59 grams carbohydrates; 3 grams fiber; 42 grams fat; 25 grams saturated fat; 112 mg. cholesterol; 1,647 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Polenta gratin with mushrooms and Fontina
Potato kugel with sour cream and Parmesan
Queso de chiva fundido con pipian verde (Broiled goat cheese with pumpkin seed sauce)
Salmon rillettes