Brie and Caramelized Onion Bake

Before I wax poetic about my love for melty, oozing Brie...we are giving away a one year subscription to Saveur Magazine today on our Facebook page (contest ends at 4 PM)...come over and play for a chance at winning a year of this beautiful foodie publication.

Now back to the Brie...it screams the holidays doesn't it? And to have it encased in buttery, flaky puff pastry with sweet onions...hand to heaven, it's my to die for appetizer.  Recipes like these have been around for years, but this is how I make it.

Anyway, nothing could be easier than putting something like this together...you can have it ready to bake off before guests arrive.  However, it's so addictive, you might not want to share it! I don't blame you.  I never do.

Enjoy!




In my experience working with Brie, I have found that when I purchase the very expensive Brie wheels and bake them in puffed pastry, they ooze out everywhere and I have a mess.  So I stick with this brand when making something like this, it just stays together better, for me anyways.




You'll first want to caramelize the onions.  You can do this hours ahead.  Also, if you've had trouble caramelizing onions in the past, meaning you burn them to a crisp, the trick is to keep the pan covered.  This keeps the moisture inside the onions so they don't easily burn.  You'll see.

Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat.  Stir occasionally to prevent scorching, but do not stir too often.  They will brown better if left alone.  After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won't burn easily).  Cook until brown and very soft, 20-25 minutes.  Let cool completely.

 


Roll out thawed sheet of pastry to a 12" square (not bigger, get the ruler out if you need to).  I would do this on parchment or wax paper to prevent sticking.  Place the onions in the middle of the pastry sheet and place your Brie wheel right on top.




Brush the edges of the pastry with egg and fold the pastry over the Brie, completely enclosing the Brie and the onions in the dough.  Make sure all the seams are pressed together and sealed.  Place the round on a baking sheet with parchment paper or a silicone mat, seam side down.  Brush the pastry with egg so that it browns nicely.




Bake at 400^o F until golden brown, about 25 minutes. 




Wait a good 15 or 20 minutes before cutting into the pastry and then dig in!  You will love it.

Brie and Caramelized Onion Bake

2 large Vidalia or yellow onions, sliced thin
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 sheet of frozen puff pastry, thawed
1 (8 ounce) Brie wheel
1 large egg, slightly beaten

Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat.  Stir occasionally to prevent scorching, but do not stir too often.  They will brown better if left alone.  After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won't burn easily).  Cook until brown and very soft, 20-25 minutes.  Let cool completely.

Roll out thawed sheet of pastry to a 12" square (not bigger, get the ruler out if you need to).  I would do this on parchment or wax paper to prevent sticking.  Place the onions in the middle of the pastry sheet and place your Brie wheel right on top.

Brush the edges of the pastry with egg and fold the pastry over the Brie, completely enclosing the Brie and the onions in the dough.  Make sure all the seams are pressed together and sealed.  Place the round on a baking sheet with parchment paper or a silicone mat, seam side down.  Brush the pastry with egg so that it browns nicely.  Bake at 400^o F until golden brown, about 25 minutes. 

Wait a good 15 or 20 minutes before cutting into the pastry.

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Other Recipes With Brie You Might Enjoy:
Kahlua Pecan Brown Sugar Baked Brie
Pasta with Brie, Mushrooms and Arugula

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