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Baked Brie With Caramelized Onions

A warm and delicious baked brie is an elegant and easy appetizer to serve at any special gathering. My delicious recipe functions brie cheese with a candy and savory topping of balsamic caramelized onions with a whisper of clean thyme, all wrapped up in puff pastry and baked until golden brown!

Baked brie is a in particular exquisite recipe to prepare in the cooler months whilst an appetizer with a bit of heat and coziness simply sounds greater inviting. It’s the best pick out for the holidays whilst lots of us are entertaining and seeking out delectable sweets to percentage as a precursor to a special meal.

Baked Brie With Caramelized Onions
Baked Brie With Caramelized Onions

To make things a piece greater flavorful, I’ve created a baked brie recipe right here that functions a topping of candy and savory balsamic caramelized onions, a sprinkle of thyme, all wrapped snuggly in a pant pastry package.

Baked until golden-brown on the outside and all gooey and heat on the internal, this baked brie appetizer with balsamic caramelized onions is my move-to, cheesy little indulgence this season!

Baked Brie With Caramelized Onions


  • Olive oil
  • 1 1/2 medium onions, sliced thinly into semi-circles (roughly 2 1/2 cups)
  • Salt
  • Black pepper
  • 1 teaspoon brown sugar (or granulated sugar)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
  • 1 (8 ounce) wheel brie cheese, cold
  • 1 sheet prepared puff pastry, thawed according to package instructions
  • Flour, for rolling
  • 1 whisked egg, for egg wash
  • Crackers, sliced baguette, apples/pears, for serving on the side


  1. 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.
  2. 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; remove from pan and allow to cool (you should have roughly 1/2 cup).
  3. 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.
  4. 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.
  5. Preheat the oven to 400°.
  6. 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.
  7. 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.