Ingredients
8 individual portions of camembert
1 egg, beaten
1 cup dried breadcrumbs
oil for deep-frying
parsley sprigs
For the onions marmalade
3 tbsp sunflower oil
3 tbsp olive oil
900g 2 lb red onions, sliced
1 tbsp coriander seeds, crushed
2 bay leaves
3 tbsp granulated sugar
6 tbsp red wine vinegar
2tsp salt
Method
To make the marmalade:
1) heat the oils in a large saucepan and gently fry the onions, covered for 20 minutes, add the remaining ingredients, stir well, and cook, uncovered, for 10-15 minutes until most of the liquid is absorbed, leave to cool
To prepare the cheese
1) scratch the rinds lightly with a fork, dip first in egg and then in breadcrumbs to coat well, dip and coat a second time if necessary, set aside
2) heat the oil gas5 190°C, add the chesses a few at a time and fry for about 2 minutes until golden, drain on kitchen paper and fry the rest of the cheeses, reheating the oil in between.
Serve hot with the marmalade.
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