Onion and Brie

Place the onion (the whole head) in a pan with olive oil and cook over moderate heat for 5 minutes

Cover and reduce heat and cook for another 10 minutes or until the onion is soft

Remove from heat and let it drain on paper towels

Let it cool down

With a smooth knife, remove the top of the cheese and place it in a baking dish with the rind facing up

Divide the onion heads, separating the layers and remove the skin

With a dull knife, slice the onions diagonally, being careful not to separate them completely

Gently press each layer of onion over the cheese to form a fan

Distribute the black olives

Place it in a hot oven (250°C) preheated for 10-12 minutes or until the cheese is warm and slightly soft

Remove from oven and sprinkle with parsley

Place it on a plate and serve with baguette slices or French bread

Serves 20 portions

187 calories per serving

Note: If you don't want to use such a large piece of cheese, buy 4 cheeses of 135g each and reduce the other ingredients by half.