Big Colorado scenery. One glorious little skillet.

Break through the tender rind and let warm MouCo Camembert spill onto a crisp slice of baguette. Sweet, deeply caramelized onions, smoky bacon jam and honey-roasted pecans bring the drama; a ribbon of balsamic keeps every rich bite bright. This is a small skillet with grand-hotel ambition.

Our Camembert takes center stage on The Broadmoor’s Hotel Bar menu, alongside caramelized onions, 291 bacon jam, honey-roasted pecans, balsamic and crostini. This is MouCo’s approachable home preparation of that restaurant dish.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Serves: 2–4 as an appetizer
Prep: 10 minutes   Cook: about 50 minutes   Total: about 1 hour

For the skillet

• 1 wheel MouCo Camembert, 125 g / 4.4 oz
• 1 small yellow onion, thinly sliced
• 1 tablespoon unsalted butter
• Pinch of salt and freshly ground black pepper
• 2 tablespoons prepared bacon jam
• 1–2 teaspoons thick balsamic vinegar or balsamic glaze, to taste
• ½ teaspoon fresh thyme leaves, optional
• 8–12 baguette slices, lightly brushed with olive oil

For the honey-roasted pecans

• ¼ cup pecan halves
• 1 teaspoon honey
• ½ teaspoon olive oil
• Small pinch of salt

👣 Instructions

1. Give the onions their time. Melt the butter in a skillet over medium-low heat. Add the onion and a pinch of salt. Cook for 30–40 minutes, stirring regularly, until soft and deeply golden. If the pan dries out or the onions begin to scorch, add a tablespoon of water and lower the heat. Finish with black pepper.
2. Roast the pecans while the onions cook. Heat the oven to 325°F / 165°C. Toss the pecans with the honey, olive oil and salt. Spread on a parchment-lined baking sheet and roast for 8–10 minutes, stirring once and watching closely toward the end. Let cool so the coating firms up.
3. Prepare the Camembert. Raise the oven to 350°F / 175°C. Remove all packaging from the cheese and place the wheel in a small ovenproof skillet or snug baking dish, about 5–6 inches across. Leave the edible rind on. Lightly score the top in a shallow crosshatch, without cutting through the sides or bottom.
4. Bake until the center yields. Spoon the warm caramelized onions over the wheel and dot with the bacon jam. Bake for about 10–15 minutes, checking from 10 minutes onward, until the center feels soft under a gentle press with the back of a spoon. Ripeness changes the timing; the goal is a warm, creamy center, not a collapsed wheel. Toast the baguette slices on a separate sheet alongside the cheese for the final 6–8 minutes, until golden.
5. Make the grand entrance. Scatter the honey-roasted pecans over and around the cheese. Finish with a light balsamic drizzle and the thyme, if using. Set the hot skillet on a trivet, bring out the crostini and serve immediately. Cut into the rind at the table and scoop into the warm center.

🎯 Notes

Choose your moment. A ripe wheel that gives slightly when gently pressed will soften more readily. Younger Camembert stays firmer, even when warm.

Keep the cheese in the spotlight. Start with a teaspoon of balsamic and add more at the table. The onions, bacon jam and honey already bring sweetness.

Want a bigger spread? Make two small skillets and double the ingredients. Each wheel gets its own warm, scoopable center.

A little Broadmoor history, a lot of Colorado

The Broadmoor opened in Colorado Springs on June 29, 1918, the vision of Spencer and Julie Penrose. Julie personally selected furnishings from around the world, helping give the mountain retreat its distinctive elegance. Afternoon tea and ballroom dancing were part of the early experience; presidents, international gatherings and major golf events would become part of its story.

More than a century later, a skillet of Colorado cheese feels right at home in that setting: a little ceremony, a generous welcome and something worth slowing down for.

Explore The Broadmoor  |  Visit The Hotel Bar  |  Read the resort’s story

Hero artwork: an AI-assisted geometric Colorado Springs montage in MouCo label colors combining The Broadmoor and Garden of the Gods. Landscape references: Carol M. Highsmith, Gates Frontiers Fund Colorado Collection, Library of Congress — Broadmoor aerial and Garden of the Gods.