Baked Brie with Caramelized Onions (Printable)
Creamy baked brie crowned with caramelized onions and toasted pecans; serve warm with sliced baguette or crackers.
# What You'll 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 & Seasonings
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
09 - 1 tbsp balsamic vinegar
→ To Serve
10 - 1 baguette or assortment of crackers, sliced
# How To Make:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or prepare a small ovenproof dish.
02 - In a large skillet over medium heat, melt the butter. Add the sliced onions, sea salt, and black pepper. Cook, stirring frequently, until the onions are soft and deep golden brown, about 18–22 minutes. Stir in the brown sugar and balsamic vinegar, continuing to cook for 2–3 additional minutes until the mixture becomes syrupy. 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 and lightly browned. Remove from heat and roughly chop.
04 - Remove the brie from any outer packaging while keeping the rind intact. Place the wheel on the parchment-lined baking sheet or in the ovenproof dish.
05 - Spoon the caramelized onions evenly over the top of the brie. Scatter the toasted, chopped pecans and fresh thyme leaves over the onions. Bake for 12–15 minutes, until the cheese is soft and gooey but not bursting through the rind.
06 - Carefully transfer the baked brie to a serving platter. Serve immediately with sliced baguette or crackers alongside.
# Expert Tips:
01 -
- The caramelized onions taste like you spent hours on them but the whole thing comes together in under an hour.
- It looks wildly impressive on a platter but honestly requires almost zero technical skill.
02 -
- Undercooked onions will taste sharp and slightly bitter against the rich brie so do not rush the caramelization step even if you are tempted.
- If the brie splits open in the oven it is still delicious but a slightly shorter bake time usually prevents it from happening again.
03 -
- Slice the onions uniformly thin so they cook evenly and you do not end up with some pieces still crunchy while others dissolve into jam.
- Cold brie straight from the fridge needs an extra minute or two in the oven so let it sit out while the onions cook for the most predictable results.