Camembert & Caramelized Onion Quesadilla with Apple Chutney

The basic recipe is from the Food Network, with slight modifications for what we could get in town.

We had a tub of apple chutney, and I was wondering what to do with it all. So I did a web search for the phrase “with apple chutney,” and while most of the recipes called for pork of some sort (which SWMBO can not digest), there was one that looked pretty interesting.

Here’s what I used and how it came out:

• 2 Tblsp olive oil
• 4 Tblsp unsalted butter
• 4 sweet onions, peeled, halved and thinly sliced
• 2 Tblsp balsamic vinegar
• 4 tsp fresh thyme leaves, crushed in mortar & pestle
• 9 (6-inch) low carb flour tortillas
• salt and freshly ground pepper
• 3 4.5 oz. Camembert rounds, thinly sliced
• apple chutney

Modifying the original recipe, I made twice the recipe of caramelized onions. Sliced ’em up, tossed ’em into a large pot with the EVOO & butter on medium heat, and settled in for almost an hour’s worth of stirring, cooking down, and talking to moms on Mothers’ Day. When they had cooked way down and were a nice light brown color, I cut off the heat and stirred in the thyme and the balsamic.

The local stores don’t really sell Camembert by the pound, so I ended up buying several rounds of Ile-de-France brand creamy Camembert at 4.5 oz per round. Each round made one double-decker quesadilla.

As the recipe asks, I laid out six flour tortillas. I split the onions into six little mounds and spread one mound on each of the tortillas. I cut up the Camembert and put half a round’s worth on each of the tortillas, then stacked them up in pairs and covered each pair with another tortilla. I then had three little ungrilled stacks that went (from the cutting board up) tortilla, onion, cheese, tortilla, onion, cheese, tortilla.

We grilled them on a panini press (locking the upper grill in place just touching the top tortilla so it wouldn’t squish all the cheese out). On our first attempt, I put too much chutney on top; I’ll use less tomorrow. But other than that, not bad at all. I’ll bet it would be even better with brie.