Baked Brie With Caramelized Onions (Printable Version)
Creamy baked brie crowned with caramelized onions and toasted pecans; ideal for sharing with bread or crackers.
# What You'll Need:
→ Cheese & Dairy
01 - 1 wheel (8 oz) brie cheese
→ Onions & Aromatics
02 - 2 medium yellow onions, thinly sliced
03 - 2 tablespoons unsalted butter
→ Nuts
04 - 1/2 cup pecan halves or pieces
→ Flavorings & Condiments
05 - 1 tablespoon brown sugar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon fresh thyme leaves (optional)
09 - 1 tablespoon balsamic vinegar (optional)
→ To Serve
10 - 1 baguette or assortment of crackers, sliced
# Method:
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 additional 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 and lightly browned. Remove from heat and roughly chop.
04 - Remove the brie from any outer packaging, keeping the rind intact. Place the wheel on the prepared parchment-lined baking sheet or in the ovenproof dish.
05 - Spoon the caramelized onions evenly over the top of the brie. Sprinkle with the toasted pecans and fresh thyme leaves. Bake for 12–15 minutes, until the cheese is soft and gooey but not bursting out of its rind.
06 - Carefully transfer the baked brie to a serving platter. Serve immediately with sliced baguette or crackers alongside.
# Chef's Tips:
01 -
- The contrast between sweet, jammy onions and nutty pecans over melted cheese is the kind of flavor combination that makes people close their eyes when they eat.
- It looks incredibly impressive but the entire thing comes together with about fifteen minutes of actual hands on work.
02 -
- Undercooked onions will taste sharp and bitter on top of the cheese so do not rush the caramelizing step even if your kitchen smells wonderful and you are impatient.
- If the brie splits open while baking, it is still completely delicious but serving it in the ovenproof dish makes it easier to manage.
03 -
- Cut the onions as evenly as possible because uniform slices caramelize at the same rate and you avoid the frustration of some pieces burning while others remain crunchy.
- Serving the brie in a warm ovenproof dish keeps it melty longer and spares you the awkward scramble of transferring a wobbly, gooey wheel.