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Baked Camembert

Baked Camembert

with Balsamic Onions and Garlic Dipping Bread

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Oozy baked cheese, balsamic red onions and warm garlic bread to scoop it all up... This delicious side is perfect for sharing, or as a starter before the main event.

Allergens:MilkCereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

250 grams

French Camembert


4 unit(s)


(ContainsCereals containing gluten)

1 sachet

Balsamic Vinegar


Not included in your delivery

2 tbsp

Olive Oil

1 tsp


2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3741 kJ
Energy (kcal)894 kcal
Fat40.0 g
of which saturates22.0 g
Carbohydrate99 g
of which sugars7.0 g
Protein36 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Aluminum Foil
Baking Tray
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Halve, peel and thinly slice the red onion.
b) Peel and grate the garlic (or use a garlic press) and remove the Camembert from its packaging.
c) Pop the Camembert into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.
d) Place the Camembert on a lined baking tray and bake on the top shelf of your oven until the cheese has melted, 20 mins.


a) Meanwhile, pop the garlic into a large bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together.
b) Cut each flatbread into 6 triangles and add to the bowl with the garlic oil. Toss together to coat.
c) Pop the flatbreads onto another large baking tray in a single layer. TIP: Use two trays if necessary.
d) Once the Camembert has been baking for 10 mins, pop the flatbread triangles on the middle shelf to bake until golden, 6-8 mins.


a) While everything cooks, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the red onion and season with salt and pepper.
b) Fry until softened, 7-8 mins. Add the balsamic vinegar, sugar and water (see ingredients for both amounts), then cook until the balsamic has evaporated and the onions are sticky, 1-2 mins.
c) Once the Camembert is baked, carefully place on a serving dish.
d) Pop the caramelised onion on top of the cheese and serve with the garlic flatbreads alongside for dipping. Enjoy!