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 & Condiments
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 (optional)
09 - 1 tbsp balsamic vinegar (optional)
→ To Serve
10 - 1 baguette or assortment of crackers, sliced
# Directions:
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 deeply golden brown, about 18–22 minutes. Stir in the brown sugar and balsamic vinegar if using, and continue cooking for 2–3 more minutes. Remove from heat and set aside to cool slightly.
03 - While the onions caramelize, 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, keeping the rind intact. Place the wheel on the prepared parchment-lined baking sheet or in the ovenproof dish.
05 - Spoon the caramelized onions evenly over the top of the brie. Sprinkle the toasted chopped pecans and fresh thyme leaves over the onions.
06 - Bake for 12–15 minutes, until the brie is soft and gooey throughout but still holding its shape and not bursting.
07 - Carefully transfer the baked brie to a serving platter using a spatula. Serve immediately with sliced baguette or crackers alongside.
# Expert Tips:
01 -
- The contrast between the gooey melted cheese and the crunchy pecans is the kind of texture combination that makes people close their eyes when they take a bite.
- It looks elaborate on a platter but the entire thing comes together with almost no effort, which is the best kind of party trick.
02 -
- If you rush the onions on high heat they will char instead of caramelize, so keep the heat at medium and be patient because that deep color is where all the flavor lives.
- The brie can go from perfectly melted to a puddle in just a couple of minutes, so start checking it at the 12 minute mark and pull it out as soon as it feels soft.
03 -
- Freeze the brie for about 15 minutes before baking if you want it to hold its shape a bit longer while still getting gorgeously soft inside.
- A light scattering of flaky sea salt on top right before serving makes every flavor pop and adds a satisfying little crunch.