Brie and Caramelized Onion Bake




This Brie and Caramelized Onion Bake 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 400o 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 400o F until golden brown, about 25 minutes. 

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

New Blog Post:
Holiday Sharing

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

One Year Ago: Guinness Sundae
Two Years Ago: Chai Eggnog

Post a Comment

15 Comments

  1. Wonderful! I’ve been looking for the perfect “Baked brie” recipe for my upcoming holiday party and I believe we have a winner! Thank you, Cathy!

    Reply
  2. Sarah G 2

    I’ve been wanting to try this for so long now, I think I might have to give it a go. My only worry is about the rind on the cheese–since you don’t remove it, I’m afraid that you can taste it. Do you? I’ve never seen a recipe where you remove it, so it must be okay, but it kind of grosses me out.

    Reply
  3. Perfection!!

    I think I could live on this dish!!

    P.S. Great Blog :-}

    Reply
  4. on of my very favorite things… brie en croute… YUM

    Reply
  5. Oh my, this looks like heaven! I love brie. Thanks so much for sharing. Great blog!

    Reply
  6. We just had a baked brie en croute at a restaurant a couple of weeks ago with the caramelized onions and it was fabulous. I then made the brie with Kahlua and brown sugar for Thanksgiving-it was a huge hit and everyone asked for the recipe!

    Reply
  7. This looks heavenly! I can’t wait to try it.

    Reply
  8. elizabethk 8

    My 3 favorite things!! Wah – why can’t one just reach in and take a slice?! I would say please, first!! 😉 I was going to do cranberry/pecans but this is much more appealing to me.

    Thank you!!

    Reply
  9. i would eat that whole thing. that last shot is killer.

    Reply
  10. OMG! So making this. I love carmelized onions!

    Reply
  11. Noble Pig 11

    The rind is completely edible, don’t remove it at all!

    Reply
  12. Stephanie S 12

    A friend of mine made a brie en croute with cherries for halloween two years ago (bleeding brie) and I have been obsessed ever since. I’ve always like baked brie, but I had never had it with other tasty items hidden inside the pastry. I have just found my New Year’s Eve party food. Yep. It wins. Cause caramelized onions are the best thing ever.

    Reply
  13. Barbie with a T 13

    Brie is especially good with those caramelized onions!! It was not all that difficult to cover with the pastry. This is a real winner. It will remain in my permanent files for sure.
    Thanks for this one, and I will be wearing my fat pants from now on until New Years. lol

    Reply
  14. Markie 14

    Looks absolutely delicious! Thanks for posting the recipe.

    Reply
  15. Heather Brown 15

    I use so many of your recipes but my mom went crazy for this one. I made it for a jewelry brunch and it was gone first. Very easy and so delicious.

    Reply

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