Puff Pastry Baked Brie with Caramelized Onions
Prep Time
1 hours 40 minutes
Cook Time
30 minutes
Total Time
2 hourss 40 minutes
Yields
8
Directions
- For Caramelized Onions: In a skillet, melt butter over medium heat. Add the onions and sauté, tossing occasionally until onions become translucent. Continue tossing until onions begin to develop color. Season with salt. Continue for 90 minutes
- Be patient, desired deep caramel color and full flavor develop during the final 15 minutes. Onion volume will reduce from filling a skillet to ¾ cup. Set aside to cool
- For Egg Wash: In a small bowl, beat egg and milk together with a fork to create an egg wash; set aside
- For Baked Brie: Pre-heat oven to 400 °F. Line a rimless baking sheet with parchment paper or a silicon baking mat. Unfold thawed pastry sheet onto a lightly floured surface; roll flat with rolling pin
- In center of sheet, spoon prepared caramelized onions in a circle shape matching diameter size of the cheese wheel. Place cheese wheel in the center, topside down, covering the onions. Bring sides of pastry sheet up over the cheese until covered
- Invert and brush pastry with egg wash. Place seam side down on the prepared baking sheet. Bake 30 min or until golden. Transfer to a platter and cool 20–30 min before slicing. Serve with strawberries, grapes, crackers, or crusty bread.
Ingredients
- For Caramelized Onions: ea 1 1/2 lbs. (2 large) sweet onions; julienne-cut into long, thin strips, 1/4 to 1/8-inch wide
- For Caramelized Onions: ea 2 tbsp butter
- For Caramelized Onions: ea 1 tsp salt
- For Egg Wash: ea 1 egg
- For Egg Wash: ea 1 tbsp nonfat milk
- For Baked Brie: ea 1 (8 oz.) sheet puff pastry; thawed 30 minutes (or according to package instructions)
- For Baked Brie: ea 1 (8 oz.) wheel of brie soft-ripened cheese; direct from refrigeration, rind intact
- For Baked Brie: ea 3/4 cup (prepared) caramelized onions