If I had to pick an emotional support starter to make on Thanksgiving this year, it would be this! Just make the caramelized onions ahead of time (you can do it weeks ahead and just freeze them, then reheat) then assemble and bake before serving! It’s hearty, comforting, sweet, savory and buttery. So rich and delicious! Pop it on a coffee table with a knife, some forks and plates and let people have at it while you work on the rest of your meal!
French Onion Soup Baked Brie
Ingredients
CARAMELIZED ONIONS:
- 4 large onions thinly sliced
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- 1/2 cup dry white wine or vermouth
- 4-6 cups beef broth
- 1 bay leaf or 1 whole thyme sprig or both
FOR THE BAKED BRIE:
- 1 sheet puff pastry
- 1 wheel of brie cut into 1/4-1/2 inch thick wedges
- 1 recipe French onion soup caramelized onions
- 1 egg whisked together for egg wash
- Maldon sea salt for topping, optional
- Toasted baguette slices for serving
Directions
- **Caramelize the Onions:**
- In a large pan, melt butter over medium heat. Add the sliced onions. Season with salt and pepper. Cook, stirring often, until fond (golden brown bits) develop on the bottom of the pan. Pour in white wine to deglaze, scraping up any brown bits from the bottom. Let it simmer for a few min until the wine has reduced.
- Continue cooking and deglazing. Switch to the broth when you’re out of wine. Add the bay leaf or a whole sprig of time for aromatics while you continue the process. Continue until the onions are wilted and a deep caramel brown color.
- **Make the Baked Brie:**
- Preheat oven to 375F (or according to package instructions.)
- Place a sheet of pastry on a parchment paper lined baking sheet. Spread half the caramelized onions in a circle in the center. Place Brie wedges on top. Layer the rest of the caramelized onions into the pieces of Brie so that you can onions in every bite.
- Fold the edges around the Brie like a little package or dumpling. It doesn’t have to be pretty (mine is ugly lol) but you can make it pretty by using a knife and making shallow cuts around the puff pastry.
- Seal all the edges. Brush with egg wash and top with flaky sea salt. Bake for 20-25 minutes until golden brown and melty inside.
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