The caramelization process of melting yellow and red onions with sugar and balsamic vinegar gives this cream cheese brioche dough filling its incomparable and satisfying savory-sweet taste. After thawing and removing the wrapping, oven warm for 15 minutes at 350° F.
I make vegetable-stuffed brioches and several meat-filled chicken and beef pies which I currently sell in local delis and at Farmer’s Markets. I use all fresh vegetables and locally produced meat. Vegetables used in my products are individually cooked in small batches and seasoned only with fresh herbs. Read more