Baked Brie with caramelized onions is the ultimate appetizer for gatherings, celebrations, or cozy nights at home. This dish combines the creamy richness of baked Brie with the sweet and savory flavor of caramelized onions. Serve it with crusty bread, crackers, or fresh fruit, and you’ve got a show-stopping dish that’s surprisingly easy to make.
Ingredients
For the Caramelized Onions
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for extra sweetness)
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
For the Baked Brie
- 1 wheel of Brie cheese (8–12 ounces)
- 1 sheet of puff pastry (thawed, if frozen)
- 1 egg, beaten (for egg wash)
- ¼ cup chopped pecans or walnuts (optional)
- 2 tablespoons honey or maple syrup (optional)
For Serving
- Crackers, baguette slices, or apple wedges
Instructions
Step 1: Caramelize the Onions
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced onions and stir to coat. Cook for 10 minutes, stirring occasionally.
- Sprinkle with sugar and salt, then reduce the heat to low. Continue cooking for 20–25 minutes, stirring occasionally, until the onions are golden brown and caramelized.
- Stir in the balsamic vinegar and cook for another 2 minutes. Remove from heat and let cool.
Step 2: Prepare the Brie
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface. Place the Brie in the center.
- Spoon the caramelized onions on top of the Brie. Add chopped nuts and a drizzle of honey or maple syrup, if desired.
- Fold the puff pastry over the Brie, trimming any excess and ensuring it’s completely sealed. Use the beaten egg to brush the edges to help them stick together.
Step 3: Bake the Brie
- Place the wrapped Brie on a parchment-lined baking sheet, seam side down. Brush the top and sides with the remaining beaten egg.
- Bake for 20–25 minutes, or until the puff pastry is golden brown and crispy.
- Let the Brie rest for 5–10 minutes before serving to allow the cheese to settle.
Step 4: Serve
Transfer the baked Brie to a serving platter. Garnish with extra caramelized onions, a drizzle of honey, or a sprinkle of chopped herbs. Serve with your choice of crackers, bread, or fruit.
Cooking Notes
- Make Ahead: You can prepare the caramelized onions up to 3 days in advance and store them in the refrigerator.
- No Puff Pastry? Use phyllo dough as a substitute, layering several sheets with melted butter between each layer.
- Add Flavors: Experiment with fresh thyme, rosemary, or dried cranberries for additional depth.
Variations
- Nut-Free Option: Skip the nuts and add dried fruit like cranberries or figs for texture.
- Savory Twist: Add cooked bacon or prosciutto to the caramelized onions.
- Low-Carb Version: Serve the Brie without puff pastry and top it with caramelized onions. Bake the Brie in a small baking dish until warm and gooey.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cheese?
Yes! Camembert works well as an alternative to Brie. Both cheeses have a creamy texture that pairs beautifully with caramelized onions.
2. How do I store leftovers?
Wrap the leftover baked Brie tightly in aluminum foil and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
3. Can I make this dish without puff pastry?
Absolutely. Simply bake the Brie in an oven-safe dish, topped with caramelized onions, until soft and melty.
4. What are the best sides for this dish?
Serve with a mix of crackers, baguette slices, fresh fruit (like apple or pear slices), or even veggie sticks for a lighter option.
5. Can I caramelize the onions faster?
While caramelizing onions slowly yields the best flavor, you can speed up the process by increasing the heat to medium-high and stirring frequently. Be careful not to burn them!
Baked Brie with caramelized onions is an irresistible blend of creamy, sweet, and savory flavors. Whether you’re hosting a holiday party or looking for an elegant snack, this recipe is guaranteed to impress. Easy to customize and quick to prepare, it’s a dish you’ll make again and again. Try it today and watch it become a crowd favorite
