Caramelised Onion Potato Camembert Fondue Thingy
This caramelised onion potato Camembert fondue thingy bob (which could really do with an official name) is what dreams are made of.
Another classic example of why I shouldn’t be in charge of naming my recipes. All suggestions are welcome. But less about the name and more about this STUNNING fondue thing…it’s got a layer of sweet caramelised onions, followed by creamy mashed potato and is then topped with an oozing round of camembert, rosemary, roasted garlic and runny honey. It’s divine. This is the perfect potato dish for all year round but particularly for the picky tea on Boxing Day. Bit of crusty bread, turkey, pickles, sausages… heavenly.
Send this to every Camembert lover immediately. They need it in their life. Or check out more of my spud recipes here and MAKE THEM ALL.
Ingredients
- 4-6 maris piper potatoes, peeled and cut into 2cm chunks
- 100g salted butter, cubed
- 150ml double cream, warmed
- 1 large onion, sliced
- 2 tbsp runny honey
- 1 tbsp brown honey
- Salt and pepper
- Bit of vegetable oil for your onions
- 100ml-ish chicken stock or water
- 1/2 a Camembert, cut in half (through the equator)
- 2 garlic cloves, sliced in half
- Few sprigs of rosemary
Method
- In a pan, add a splash of oil and slowly cook your onions. Make sure they don't burn.
- Once they have browned a bit, add some stock or water in and leave to cook down again until all the liquid has been cooked off. Then add some sugar and honey and season up to taste, remove them from the heat when you are happy.
- For the mash, get your potatoes into cold salted water and bring up to the boil, cook until they are tender and falling off the end of a knife, you’re looking about 10 mins.
- Drain the spuds off and leave to steam dry in the sieve with a tea towel on them for about 5 mins.
- Pre heat the oven to 180°C/350°F/Gas Mark 4.
- Then in the sieve add the butter to the potatoes and start pushing the spuds through to get a super fine mash, you can use a ricer too if you like. It's the best way to get super smooth potatoes.
- Stir through the warm cream, make sure you taste and season to you liking.
- In an oven proof dish add a layer of onions, top it with mash and then add your Camembert on top (omg its so naughty).
- Stuff the Camembert with garlic and rosemary, drizzle with honey, a little oil and salt and pepper.
- Put it in the oven for 15-20 mins until bubbling and a bit golden.
- Serve with bread - cause why not add more carbs into this absolute filth!