The Robinson Residence: Baked Brie with Caramelized Onions

Monday, November 23, 2020

Baked Brie with Caramelized Onions

     Hi there! Who’s ready for Thanksgiving? I cannot believe Thanksgiving is this week. We are so excited! As the holiday approaches us, there is so much to think about. So much to be thankful for and show gratitude toward. For me it’s simply- God, My family, and our health. What about you? I would love to hear! 

     What are your Thanksgiving plans?! Rather you’re hosting or headed to a family members home.. I’ve got the most delicious and beautiful appetizer for you!

         It’s... Baked Brie with Caramelized Onions! ENJOY!


  • Olive oil
  • 1 1/2 medium onions, chopped (roughly 2 1/2 cups)
  • Salt
  • Black pepper
  • 1 teaspoon brown 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; 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).
  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.

I came across this delicious recipe from The Cozy Apron and could not wait to share it with you!

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