Baked Brie With Balsamic Caramelized Onions
This recipe for baked brie comes together with one wheel of cheese and one sheet of puff pastry, and it's absolutely divine.
Ingredients
- 1½ medium yellow onions thinly sliced
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tbsp balsamic vinegar
- 1 tsp light brown sugar
- 1 tsp fresh thyme leaves plus sprigs for garnish
- 1 8 ounce wheel brie cheese
- 1 sheet frozen puff pastry thawed
- 1 tbsp all-purpose flour for dusting
- 1 large egg whisked with 1 teaspoon water
For Serving
- 1 firm-ripe pear thinly sliced, for serving
- Crackers or sliced baguette
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and pepper. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized. Do not rush this step.
- Stir in the brown sugar. Add the balsamic vinegar and cook for another 3–5 minutes, stirring frequently, until the onions are thick, glossy, and jam-like. Stir in the thyme leaves. Remove from heat and allow the onion mixture to cool completely before assembling.
- Lightly roll the thawed puff pastry sheet on a floured surface just enough to smooth the folds. Do not roll it too thin.
- Place the wheel of brie in the center of the puff pastry. Top with the cooled caramelized onions. Sprinkle with fresh thyme.
- Fold the pastry over the brie to cover completely. Trim any excess pastry if needed and pinch the seams tightly closed. Flip the wrapped brie seam-side down onto the prepared baking sheet. Brush evenly with beaten egg wash. Avoid letting egg wash drip underneath the pastry.
- Refrigerate the assembled brie for 20–30 minutes before baking. Chilling helps the pastry bake up flakier and reduces the chance of the cheese leaking out during baking.
- Bake for 35–40 minutes, rotating the baking sheet halfway through for even browning, until the pastry is deeply golden.
- Remove from the oven and allow the baked brie to rest for 10–15 minutes before serving. This allows the cheese to thicken slightly while remaining beautifully creamy and spreadable.
Notes
Nutrition per serving (estimated): 332 kcal · 24g fat (9g saturated) · 21g carbohydrates · 2g fiber · 5g sugar · 9g protein · 411mg sodium · 52mg cholesterol. Calculated from the ingredients listed; treat as an estimate.