Go Back Email Link
+ servings
Preview Image of a blue baking dish with Baked Brie topped with Caramelized Onions surrounded by fresh fruits and baguette chips.
Print

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 Appetizer, Starter
Cuisine French
Keyword cheese, onions
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 378kcal

Ingredients

  • 2 tablespoons (28 grams) unsalted butter
  • 2 large (about 5 cups) yellow onions peeled and sliced
  • 3 cloves garlic peeled and thinly sliced
  • 3/4 teaspoon kosher salt
  • 2 tablespoons (25 grams) light brown sugar
  • cup (250 milliliters) dry white wine
  • 2 tablespoons fresh thyme leaves (from 1 large stem), plus more to garnish
  • 19 ounce (555 grams) brie top rind removed

To Serve (optional)

  • 1 baguette sliced

Instructions

Sweat the Aromatics

  • In a 12-inch skillet or frying pan, melt the butter over medium high heat.
    Stir the onions and garlic into the melted butter. Sprinkle the salt over the onions and garlic in the pan.
  • Sauté the onions and garlic for 3-4 minutes, or until they appear milky- almost opaque- in color.
    Reduce the heat to medium-low and add the brown sugar. Stir the sugar into the onions and garlic.
  • Sauté this mixture 15 minutes, or until the onions begin to turn light-golden brown. Stir the onions once every 5 minutes while they are sauteing.

Deglaze the Pan

  • After 15 minutes, the pan will have developed a thin brown crust of caramelized liquid.
    Deglaze the pan by pouring in the wine and scraping the bottom of the pan with a wooden spoon to remove the browned bits. Sprinkle the thyme leaves over the onions.
  • Continue cooking the onions, stirring once every 3-5 minutes, over medium-low for 15-20 minutes, or until the onions turn a deep brown color.
    If the onions are browning too quickly, reduce the heat to low.
  • Remove from the pan to a clean bowl or plate and allow to cool for 5-10 minutes.
    Preheat your oven to 350°F. Lightly spray a 6 inch cake pan or ceramic baking dish with non-stick cooking spray.

Bake the Brie

  • Place the wheel of brie- top rind sliced off and discarded- into the baking dish with the cut side up.
    Nestle it into the pan so it sits level.
  • Top the brie with the caramelized onions.
    Place the baking dish into the preheated oven and bake the brie, uncovered, for 30-35 minutes, or until the brie is melted.
  • Remove the baking dish from the oven and allow to cool for 5-10 minutes before serving.
  • Top with more fresh chopped thyme, if desired.
    Spoon or scoop the brie on toasted baguette slices to eat.

Notes

Swaps and Substitutions:

  • Replace the white wine with white wine vinegar, balsamic vinegar, or vegetable stock. 
  • Use camembert or goat's milk brie instead of brie.
  • Omit the brown sugar
  • Replace the thyme with rosemary.

Tips and Techniques:

  • To reheat the baked brie: place it back into a hot (350°F/177°C) oven for 10 minutes to loosen the cheese. I recommend doing this only once as the brie forms a crust after baking a second time.

Make-Ahead Instructions:

  • Prepare the caramelized onions up to 2 weeks ahead. Store the cooled onions in a food storage container in the fridge. 

Storage Instructions:

  1. Store leftover baked brie covered in plastic wrap in the fridge for 3 days.
  2. Remove the brie from the fridge and allow it to warm up for 15 minutes before reheating.
  3. If you haven't reheated it already, you can do so in a 350°F (177°C) oven for 10-12 minutes.  

Freezing Instructions:

  • To freeze caramelized onion:
    1. Allow the onions to cool to room temperature.
    2. Transfer the onions to a freezer-safe container and freeze for up to 2 months.
    3. Thaw the onions in the fridge and stir before using. 
  • Don't freeze brie. Its water content will cause it to become grainy after thawing. 

Nutrition

Calories: 378kcal | Carbohydrates: 21g | Protein: 17g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 836mg | Potassium: 179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 2mg