Baked Brie with Caramelized Onions (Printable Version)
Warm wheel of brie topped with caramelized onions and toasted pecans, served with baguette or crackers for sharing.
# What You'll Need:
→ Cheese & Dairy
01 - 1 wheel (8 oz) brie cheese
→ Onions
02 - 2 medium yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
→ Nuts
04 - 1/2 cup pecan halves or pieces
→ Flavorings & Condiments
05 - 1 tbsp brown sugar
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp fresh thyme leaves (optional)
09 - 1 tbsp balsamic vinegar (optional)
→ To Serve
10 - 1 baguette or assortment of crackers, sliced
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or prepare a small ovenproof dish.
02 - In a large skillet over medium heat, melt the butter. Add the sliced onions, sea salt, and black pepper. Cook, stirring frequently, until the onions are soft and deep golden brown, about 18–22 minutes. Stir in the brown sugar and balsamic vinegar if using, and continue cooking for 2–3 more minutes. Remove from heat and set aside to cool slightly.
03 - While the onions cook, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Remove from heat and roughly chop.
04 - Remove the brie from any outer packaging and place it on the parchment-lined baking sheet or in the ovenproof dish.
05 - Spoon the caramelized onions evenly over the top of the brie. Sprinkle the toasted pecans and fresh thyme leaves over the onions. Bake for 12–15 minutes, until the cheese is soft and gooey but not bursting out of its rind.
06 - Transfer the baked brie to a serving platter. Serve immediately with sliced baguette or an assortment of crackers alongside.
# Expert Hints:
01 -
- The contrast of sweet jammy onions against the mild creamy brie is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It takes almost no effort but looks like you spent hours, which is the best kind of party trick.
- Everything can be prepped ahead so you just pop it in the oven when guests arrive.
02 -
- Do not rush the onions because low and slow is what transforms them from raw strips into sweet jammy strands.
- Keep an eye on the brie in the oven because there is a narrow window between perfectly molten and a puddle running off the tray.
03 -
- You can caramelize the onions a day ahead and refrigerate them, then just assemble and bake when you are ready.
- If your brie wheel is very thick, score the top lightly with a knife so the onions settle into the cheese as it melts.