Jun 22, 2012


Baked Brie with Caramelized Onions

A great and easy appetizer to serve with drinks.  Normally the Brie is enclosed in pastry but I find that can be a bit heavy, not to mention more time consuming to prepare.


Olive oil

1 large onion finely sliced

Salt & freshly ground black pepper

1 teaspoon of sugar

1 small round of Brie


Preheat Oven to 180C

Heat olive oil in a small frypan and add onions.  Cook over a low to medium heat until the onions are nicely caramelized, making sure to stir them often so as they don’t burn or catch.  Season with salt and pepper and in the final few minutes of cooking add the sugar.

Cut brie in half horizontally and place the bottom half in a small oven proof dish just large enough to hold the brie – I used a round small Pillivuyt gratin dish.  Place the onions on top, evenly spreading them out and place the other half of the brie over them.  Place in the middle rack of the oven and cook for 10 minutes until the cheese is soft and gooey and just starting to escape from the rind.  Serve with thinly sliced baguette.

6 thoughts on “Baked Brie with Caramelized Onions

  1. You know how I adore cheese… adding in onion and bread? Heaven! I will definitely give this recipe a go. So lovely to see you last night. Have a fabulous trip and we’ll catch up when you’re back and before I head off. Can’t wait to see pics of the trip, eat for England (and me!). V xx

  2. Hi, looks great.

    You will probably never see this but can you please tell me which size Pillivuyt round au gratin did you use that fits this standard 8 oz brie wheel?


    • Hi Kay, The dish I used was an Apilco one that measure 5 inches across the base. Hope that helps

      • Thank you, would that be the 6″ or 7″ round eared dish do you think? I was told the 6″ has a 4 1/2″ inside bottom diameter and 1″ height.

        I’ve been trying to figure out a different dish to bake brie and wanted Pillivuyt and that’s how I found this blog! I’ve done this technique also, but I think the last time was apricot jam and toasted almond slices, more on the sweet side. I love caramelized onions so this sounds good as a savory dish.

  3. Kay, I think it would be the 6 inch. Apricot jam sounds lovely with baked brie. The onions once caramelised also have a certain amount of sweetness.

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