Sense & Edibility's Brie with Caramelized Onion

Baked Brie Topped with Caramelized Onions

Caramelized onions can be held up to one week in the fridge. Topping a brie with them and baking makes for a quick party treat.

Course Soirees/Appetizers
Cuisine French
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 58 minutes
Servings 8 servings
Author Marta Rivera


  • 2 tbsp unsalted butter
  • 3 large white onions peeled and sliced (about 5 cups)
  • 4 cloves garlic peeled and minced
  • 2 tbsp light brown sugar
  • 1 1/2 tsp kosher salt
  • 3/4  cup dry white wine
  • 2 tbsp fresh thyme chopped
  • 1 19 oz wheel of brie top rind removed
  • sliced baguette for serving


  1. In a large sauté pan, heat the butter over medium high heat.
  2. Add the onions and garlic and sweat, until they become glossy, for 3 minutes.
  3. Reduce the heat to med-low and add the brown sugar and salt.
  4. Sauté for 15 minutes or until the onions begin to turn golden brown.
  5. The pan should have a thin brown crust of caramelized liquid. Deglaze the pan by adding the wine and scraping with a wooden spoon to remove the browned bits.
  6. Continue cooking the onions over a low heat until the onions turn a deep brown color. If the onions begin to turn a very dark brown, too quickly, reduce the heat. Cook for an additional 10 minutes.
  7. Add the chopped thyme and cook for 10 minutes more. The onions should be a deep brown color, but should not have a bitter smell.
  8. Remove from the pan to a clean bowl or plate and allow to cool for ten minutes.
  9. Preheat your oven to 350°F. Lightly spray a 6 inch cake pan or ceramic baking dish with non-stick cooking spray.
  10. Place the wheel of brie (you should've sliced off the top rind already) into the baking dish with the cut side up. Nestle it into the pan so it sits level.
  11. Top with your desired amount of caramelized onions (I use about 3/4's of the onions and save the rest for later) and bake for 30-35 minutes, or until the brie has begun to melt.
  12. Remove from the oven and allow to cool for 15 mins to prevent burning your tongue off.
  13. Top with fresh chopped thyme, if desired. Spoon onto toasted baguette slices to enjoy.