If you go back and look at the order of recipes on this blog, you can clearly see my train of culinary thought. Last week, I posted three pies back-to-back. Last month, I posted a cake per week. Earlier in the year, I was making doughnuts right and left. I can’t help that my inspiration is so obviously linear.This week, I’m caramelizing everything. On Wednesday, it was Brussels sprouts. Today, it’s onions. But they’re not just any old caramelized onions. Nope. These are nestled with a wheel of brie, wrapped in buttery pastry, and baked into a puffy, golden appetizer worthy of any Thanksgiving spread!Baked brie is always a holiday hit—what’s not to love about the combination of melty cheese and flaky pastry?!—but I am all about the sweet addition of caramelized onions here. They’re cooked low and slow until they’re soft, sweet, and deeply browned. I like to add some minced garlic and fresh rosemary (it’s another thing I’m into right now) at the end of cooking, just for a little dimension.After the onions cool, it’s time to assemble the baked brie. Roll out a sheet of puff pastry (I use rough puff, but the frozen all-butter stuff works too) and pile the onions on top.Smear a little dijon on one side of a wheel of brie and place it on top of the onions. The mustard flavor isn’t too pronounced here, but it’s sharpness helps offset the richness of the cheese and pastry.Wrap everything up tight, give it an egg wash glaze, and decorate with some little pastry leaves, if that’s the sort of thing you’re into.Bake the brie until the pastry puffs and turns golden. Wait a few minutes before serving it with seasonal fruit and the crackers you made your roommate go get from the overpriced cell-phone-dead-zone grocery store behind your building (and you didn’t even complain when he came back with some weird flavor instead of plain because you’re an adult and someone did you a favor)……um, what was that? Oops. Back to baked brie.You’re going to love this brie, y’all! It’s rich and buttery, and oozes in the best possible way. One bite of this melty, cheesy, salty-sweet treat is worth every second it takes to cook those onions, I promise. I know all your holiday guests will agree.
Baked Brie with Caramelized Onions
makes one 5-inch (13.4 ounce) baked brie
Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold
2 medium sweet onions, sliced into thin half-moons
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt
3 cloves garlic, minced
2 teaspoons minced fresh rosemary
1 5-inch (13.4 ounce) wheel of brie
1-2 teaspoons dijon mustard
1 large egg
1 teaspoon water
bread or crackers
Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.
Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.
Caramelize the onions. Melt butter in a large heavy-bottomed skillet over medium heat. Add onions and cook, stirring frequently, until they reduce in volume and are deeply browned (but not burnt!). Add garlic and minced rosemary and cook just until fragrant, about 1 minute. Do not rush this process. Set aside to cool completely.
Preheat oven to 400F. Line a rimmed baking sheet with parchment. Set aside.
Assemble the baked brie. Flour a surface and a rolling pin. Unfold dough. Roll dough out to 9×12-inch rectangle. Slice off a 2×9-inch strip and refrigerate it for later. Place onions in a 6-inch circle in the center of the remaining dough.
Spread mustard on one side of the brie. Place the brie, mustard-side-down, on top of onions. Fold pastry over the top, leaving no exposed cheese. Place wrapped brie, smoother-side-up, on prepared pan. Refrigerate.
Make an egg wash. In a small bowl, combine egg and water. Whisk with a fork until smooth.
Remove reserved strip of dough from the refrigerator. Use a knife or decorative cookie cutters to cut decorative pieces, if desired.
Remove brie from the refrigerator. Paint with egg wash. Top with decorative pieces and paint with more egg wash. Bake brie for 25-30 minutes, or until puffed and golden.
Let cool for at least 15 minutes before removing to a serving platter. Serve with fruit, bread, or crackers, if desired.
Baked brie is best on the day it’s made, but may be wrapped tightly in the refrigerator for a few days.
Hi Liz! I have always wanted to make this. Your recipe looks perfect. I have a question. Is one supposed to eat the outside of the Brie? It is bitter and hard. This has always been a conundrum to me. : ) Thank you!
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Hey Beth! I think it’s personal preference. My family and I are rind-eaters, but I know people who cut it off. That said, I think this would be really difficult to assemble if you removed the rind.