Caramelized Baked Brie Recipes

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• 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.
• 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).
• 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.
• 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.
• Preheat the oven to 400°.
• 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.
• 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.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.

BAKED BRIE WITH CARAMELIZED ONIONS AND BACON

Steps:

• Cook bacon until almost crispy, let cool and finely chop.
• Caramelize onion in olive oil on medium low heat for 20 minutes. Add brown sugar a few minutes before finished. Sauté another 1-2 minutes, until the sugar is dissolved.
• Top the brie with the onions and chopped bacon.
• Bake at 350 degrees until soft and starting to ooze, about 10 minutes.
• Serve with French bread crostini's or crackers.

BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
• Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
• Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
• Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Melt butter in heavy very large skillet over medium-high heat.
• Add onions; sauté until just tender, about 6 minutes.
• Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.
• Add garlic and sauté 2 minutes.
• Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes.
• Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes.
• Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead). Cover and refrigerate.
• Preheat oven to 350°F.
• Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down.
• Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.
• Transfer Brie in box in platter. Surround with baguette slices.

CARAMELIZED BAKED BRIE

Steps:

• Preheat oven to 375.
• Unroll the crescent rolls leaving it in one continuous sheet of dough.
• Wrap the wheel of brie in the crescent roll dough and seal the joining edges.
• Place on lightly greased baking sheet and bake for 20 minutes.
• While the brie is baking, melt butter in small saucepan and add enough brown sugar to make a paste.
• Remove brie from oven and pour brown sugar paste onto the top.
• Sprinkle with sliced almonds.
• Return to oven and bake an additional 10 minutes.
• Remove from oven and place on serving platter.
• Let sit for 15 minutes before serving with a variety of crackers.