Best Baked Brie With Caramelized Onions Recipes

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Place a large skillet over medium-high heat, and drizzle in about 2-3 tablespoons of oil; once hot, add in the sliced onions along with a pinch of salt and pepper, and cook the onions, stirring occasionally, until they become deeply golden-brown and caramelized, about 20 minutes.
• Once golden, stir in the teaspoon of sugar, followed by the balsamic vinegar, and allow the mixture to bubble up and reduce, stirring to incorporate; allow the onions to cook for another 3-5 minutes, stirring frequently now, until jam-like and deeply browned; then, add the 1 teaspoon of thyme leaves, stir to combine, and remove from pan and allow to cool (you should have roughly 1/2 cup).
• To prepare the baked brie, lightly flour your work surface, and roll out the thawed puff pastry sheet to about 1/8" thickness, a bit larger than the wheel of brie (trim the puff pastry a little bit if it's considerably too large for your brie); place the brie in the center of it, spoon over top of it the cooled, balsamic caramelized onions, then fold the puff pastry sheet over top to cover everything, creating a little "package" with pleats.
• Place the wrapped brie "package" onto a small baking sheet lined with parchment paper, and very gently brush some egg wash over the puff pastry (avoid allowing it to pool underneath), and place into the fridge to chill for 30 minutes (or even overnight), covering lightly with plastic wrap.
• Preheat the oven to 400°.
• Once ready to bake, place the brie into the oven and bake for roughly 35-40 minutes, or until deeply golden and puffed; allow the baked brie to stand for 10 minutes before serving, to avoid it oozing out too much.
• To serve, add a couple of decorative sprigs of thyme, and surround the brie with crackers, sliced baguette, or even fruit such as apples or pears.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Melt butter in heavy very large skillet over medium-high heat.
• Add onions; sauté until just tender, about 6 minutes.
• Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.
• Add garlic and sauté 2 minutes.
• Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes.
• Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes.
• Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead). Cover and refrigerate.
• Preheat oven to 350°F.
• Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down.
• Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.
• Transfer Brie in box in platter. Surround with baguette slices.

BAKED BRIE A LA REE

Steps:

• Preheat the oven to 325 degrees F.
• Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
• Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
• Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
• Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.

BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
• Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
• Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
• Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Melt butter in the 3.5 Quart Sauté Pan over medium heat.
• Add onions; sauté until just tender, about 6 minutes, stirring often.
• Add minced thyme and reduce the heat to medium-low.
• Cook until onions are golden, stirring every 4-5 minutes, about 25 minutes.
• Add garlic and sauté for 2 minutes.
• Add ¼ cup wine; stir until almost all liquid evaporates, about 2 minutes.
• Sprinkle sugar over onions and cook for another 10 minutes stirring once after 5 minutes.
• Add remaining ¼ cup wine; stir to deglaze the pan until liquid evaporates, about 2 minutes.
• Season to taste with salt and pepper.
• Cool. Can be prepared 2 days ahead.
• Cover and refrigerate.
• Preheat oven to 350°F.
• Unwrap Brie, reserving bottom of wooden box.
• Cut away only the top rind of the cheese, leaving the rind on the sides and bottom intact.
• Return the Brie to the box, rind side down.
• Place the box on a Baking Sheet.
• Spread the onion mixture evenly over the cut side of the Brie.
• Bake in the oven until the cheese just melts, about 30 minutes.
• Transfer Brie in its box to a platter.
• Surround with baguette slices and serve.