Baked Brie with Caramelized Onions
Take Your Party to the Next Level
This is very rich and creamy and the onions are wonderfully sweet. It's a little time consuming to make, but worth the effort and definitely not difficult.
- 2 tbsp. Butter
- 8 c. Onions, sliced
- 1 tbsp. Fresh thyme leaves
- 4 cloves Garlic, minced
- ½ c. Dry white wine
- 1 tsp. Sugar
- 1 Brie, 8" wheel packed in a box
- 2 French bread baguettes, sliced
Instructions Prepare Onion Mixture:
- Melt butter in the 12" Large Skillet over medium heat.
- Add onions; sauté until just tender, about 6 minutes, stirring often.
- Add minced thyme and reduce the heat to medium-low.
- Cook until onions are golden, stirring every 4-5 minutes, about 25 minutes.
- Add garlic and sauté for 2 minutes.
- Add ¼ cup wine; stir until almost all liquid evaporates, about 2 minutes.
- Sprinkle sugar over onions and cook for another 10 minutes stirring once after 5 minutes.
- Add remaining ¼ cup wine; stir to deglaze the pan until liquid evaporates, about 2 minutes.
- Season to taste with salt and pepper.
- Cool. Can be prepared 2 days ahead.
- Cover and refrigerate.
Baking the Brie:
- Preheat oven to 350°F.
- Unwrap Brie, reserving bottom of wooden box.
- Cut away only the top rind of the cheese, leaving the rind on the sides and bottom intact.
- Return the Brie to the box, rind side down.
- Place the box on a Large Cookie Sheet
- Spread the onion mixture evenly over the cut side of the Brie.
- Bake in the oven until the cheese just melts, about 30 minutes.
- Transfer Brie in its box to a platter.
- Surround with baguette slices and serve.
- Brittany Pitschman