Baked Brie with Caramelized Onions

I know that this is kind of an old school appetizer, like maybe one that your mom used to have at a cocktail party in the 80’s. This is an updated version of the same old dish. The caramelized onions add a whole new dimension of flavor.

A baked brie is actually great to bring to Christmas if you are in charge of an appetizer. Or, if you are the hostess, this is easy to do mostly ahead and barely fuss with it the day of. Either way, retro or not- this is really good! What is not to love about bread products full of butter cooked onions and meting cheese?

Baked Brie with Caramelized Onions

-1 recipe caramelized onions
-1 13oz brie round, (about 6-7” in diameter)
-1 sheet of unthawed frozen puff pastry, (half of the 17oz package)
-1 large egg, beaten

Caramelized Onions

-2 large Sweet onions, thinly sliced with the grain.
-2 Tbs butter
-1 Tbs sugar
-1 Tbs red wine vinegar
-sprinkle of kosher salt

1) Heat a sauté pan to medium-high heat, and add 2 Tbs. butter, onions and a sprinkle of kosher salt. Cook the onions over medium-low heat until soft and translucent. You may add water (or white wine!) at any point if the pan starts to get dry.

2) When the onions are soft and completely translucent, sprinkle them with a tablespoon of sugar, and drizzle with 1 tablespoon of red wine vinegar. Cook for one more minute, stirring the sugar and vinegar into the onions.

3) Then remove from the heat and set aside. Set these aside and let them rest, or you can make the onions up to a day ahead of time and refrigerate them.

4) On a lightly floured surface, roll the puff pastry sheet into a 12” circle.

5) Cut the top rind off of the brie wheel and discard it. Extra liquid will accumulate with the onions, and you should pour that off and discard it as well. (Typically I am all for extra onion juice, but we don’t want the puff pastry to get soggy.)

6) Spoon the onions onto the rindless top of the brie wheel. Gently lay the puff pastry circle over the top of the brie, and tuck the edges under the bottom of the wheel.

7) Set on a baking sheet, and brush the top and sides of the pastry dough with the beaten egg. Use the egg wash sparingly, taking care not to leave big glops (you will get scrambled eggs).

8) Bake the brie at 400 degrees for about 30 minutes, or until the puff pastry is a nice golden brown, (make sure it is not undercooked.) It is probably best to let the brie rest after baking for about 15 minutes. Then cut a wedge, and serve with crudite, crackers or baguette.

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Baked Brie with Caramelized Onions

I know that this is kind of an old school appetizer, like maybe one that your mom used to have at a cocktail party in the 80’s. This is an updated version of the same old dish. The caramelized onions add a whole new dimension of flavor.

A baked brie is actually great to bring to Christmas if you are in charge of an appetizer. Or, if you are the hostess, this is easy to do mostly ahead and barely fuss with it the day of. Either way, retro or not- this is really good! What is not to love about bread products full of butter cooked onions and meting cheese?

Baked Brie with Caramelized Onions

-1 recipe caramelized onions
-1 13oz brie round, (about 6-7” in diameter)
-1 sheet of unthawed frozen puff pastry, (half of the 17oz package)
-1 large egg, beaten

Caramelized Onions

-2 large Sweet onions, thinly sliced with the grain.
-2 Tbs butter
-1 Tbs sugar
-1 Tbs red wine vinegar
-sprinkle of kosher salt

1) Heat a sauté pan to medium-high heat, and add 2 Tbs. butter, onions and a sprinkle of kosher salt. Cook the onions over medium-low heat until soft and translucent. You may add water (or white wine!) at any point if the pan starts to get dry.

2) When the onions are soft and completely translucent, sprinkle them with a tablespoon of sugar, and drizzle with 1 tablespoon of red wine vinegar. Cook for one more minute, stirring the sugar and vinegar into the onions.

3) Then remove from the heat and set aside. Set these aside and let them rest, or you can make the onions up to a day ahead of time and refrigerate them.

4) On a lightly floured surface, roll the puff pastry sheet into a 12” circle.

5) Cut the top rind off of the brie wheel and discard it. Extra liquid will accumulate with the onions, and you should pour that off and discard it as well. (Typically I am all for extra onion juice, but we don’t want the puff pastry to get soggy.)

6) Spoon the onions onto the rindless top of the brie wheel. Gently lay the puff pastry circle over the top of the brie, and tuck the edges under the bottom of the wheel.

7) Set on a baking sheet, and brush the top and sides of the pastry dough with the beaten egg. Use the egg wash sparingly, taking care not to leave big glops (you will get scrambled eggs).

8) Bake the brie at 400 degrees for about 30 minutes, or until the puff pastry is a nice golden brown, (make sure it is not undercooked.) It is probably best to let the brie rest after baking for about 15 minutes. Then cut a wedge, and serve with crudite, crackers or baguette.

Recipe by Heather Christo (http://heatherchristo.com)