Baked Brie, Caramelized Onions, Pecans (Printable Version)
Creamy brie topped with caramelized onions and toasted pecans, ideal for sharing with baguette or crackers.
# What You Need:
→ Cheese
01 - 1 wheel (8 oz) brie cheese
→ Onions
02 - 2 medium yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
→ Nuts
04 - 1/2 cup pecan halves or pieces
→ Flavorings & Seasonings
05 - 1 tbsp brown sugar
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp fresh thyme leaves (optional)
09 - 1 tbsp balsamic vinegar (optional)
→ For Serving
10 - 1 baguette or assortment of crackers, sliced
# Method:
01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, melt the butter. Add the sliced onions, salt, and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 18–22 minutes. Stir in the brown sugar and balsamic vinegar, if using. Continue cooking for 2–3 more minutes, then set aside to cool slightly.
03 - While the onions cook, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Remove from heat and roughly chop.
04 - Remove the brie from any outer packaging and place it on a parchment-lined baking sheet or in a small ovenproof dish.
05 - Spoon the caramelized onions over the top of the brie. Sprinkle with the toasted pecans and fresh thyme leaves, if using. Bake for 12–15 minutes, until the cheese is soft and gooey but not bursting.
06 - Transfer the baked brie to a serving platter. Serve immediately with sliced baguette or crackers alongside.
# Expert Tricks:
01 -
- The contrast between gooey melted cheese and crunchy pecans will ruin you for plain brie ever again.
- It looks wildly impressive but honestly takes almost zero effort to pull off.
02 -
- Do not walk away from the onions because they can go from perfectly golden to bitter and burnt in under a minute once they hit that final stage.
- If your brie starts to bulge or crack in the oven, pull it out immediately because that means it is on the verge of bursting.
03 -
- Slice the onions from root to stem rather than around the equator because they hold their shape better during long cooking.
- Let the brie sit at room temperature for 20 minutes before baking so it warms evenly and melts faster in the center.