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 need:
→ Cheese & Dairy
01 - 1 wheel (8 oz) brie cheese
→ Onions
02 - 2 medium yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
→ Pecans
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
# How To:
01 - Preheat oven to 350°F. Line a baking sheet or small ovenproof dish with parchment paper.
02 - In a large skillet over medium heat, melt the butter. Add the sliced onions, sea salt, and black pepper. Cook, stirring frequently, for 18–22 minutes until the onions are soft and deeply golden brown. 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. 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 a small 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.
06 - Bake for 12–15 minutes, until the brie is soft and gooey but not bursting out of its rind.
07 - Transfer the baked brie to a serving platter and serve immediately with sliced baguette or crackers alongside.
# Expert Advice:
01 -
- The contrast between gooey melted brie sweet onions and crunchy pecans makes every bite feel luxurious.
- You can prep the onions a day ahead which means zero stress when guests arrive.
02 -
- Do not walk away from the onions because they go from perfectly golden to burnt in what feels like thirty seconds.
- The brie will continue to soften after you remove it from the oven so pull it out when it is just starting to sag rather than waiting until it collapses.
03 -
- Slice the onions from pole to pole rather than around the equator because they hold their shape better during the long cooking time.
- Let the brie sit at room temperature for about twenty minutes before baking so it warms evenly and does not burst out of its rind.