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Photo by Greg DuPree, Food Styling by Emily Nabors Hall, Prop Styling by Julia BaylessThis recipe for baked brie en croute with caramelized red onion jam is as visually impressive as it is easy to make. While many baked brie recipes are simply about assembling pre-made ingredients, this version offers a homemade touch that makes it feel truly special. The red onion jam is a quick and simple creation, combining caramelized red onions with apple cider vinegar, light brown sugar, and honey. It steals the show by balancing the rich, flaky puff pastry and enhancing the flavor of the brie.
Be gentle when handling the puff pastry to prevent stretching as you wrap it around the brie. It's fine to overlap the pastry slightly, but avoid pulling it too tight or leaving excess pastry on top of the brie.
Ingredients List
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2 Tbsp extra-virgin olive oil
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1 large red onion, thinly sliced (about 3 cups)
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1/3 cup apple cider vinegar
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3 Tbsp light brown sugar
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1 Tbsp honey
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1/2 tsp kosher salt
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1 frozen puff pastry sheet (from 17.3-oz pkg.), thawed and chilled
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All-purpose flour, for rolling the dough
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1 8-oz round brie cheese, rind on
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1 large egg, beaten
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Crackers, for serving alongside
Instructions
Cooking the onions:
Heat olive oil in a large skillet over medium heat. Add the sliced onion, and cook, stirring occasionally. If the onion starts browning too quickly, lower the heat. Continue cooking until the onions are lightly caramelized, about 20 to 25 minutes.
Chill the jam in the refrigerator.
Combine vinegar, sugar, honey, and salt. Heat the mixture over medium-low, stirring occasionally, until the liquid thickens and coats the onions, which will take around 8 to 10 minutes. Spread the onions on a large plate and let them cool in the refrigerator for about 15 minutes.
Preheat the oven to 400°F.
Set the oven to 400°F and prepare a baking sheet with parchment paper. Unroll the puff pastry on a floured surface, then roll it out to an 11-inch square using a floured rolling pin. Transfer the pastry to the prepared baking sheet and position the Brie cheese in the center.
Top with the prepared onion jam.
Using a sharp knife, cut the pastry into a circle that is 3 inches larger than the Brie. Discard any leftover pastry scraps. Spoon the onion jam onto the Brie.
Create pleats in the pastry.
Lightly brush the pastry circle with egg wash, saving some of the egg for later. Fold the pastry sections over the Brie, pressing gently to secure. If the pastry becomes too warm, chill the baking sheet in the refrigerator for 30 minutes or the freezer for 10 minutes before baking. Alternatively, you can cover and refrigerate for up to 24 hours.
Generously brush the outer pastry with the remaining egg wash.
Bake the pastry until it becomes puffed and golden, approximately 30 minutes.
Allow it to cool.
Let it cool for 20 minutes before slicing. Serve alongside crackers.
