Baked Brie Caramelized Onions Pecans (Printable)
Creamy baked brie topped with sweet golden onions and crunchy toasted pecans, perfect for spreading on warm bread.
# What You'll Need:
→ Cheese & Nuts
01 - 1 wheel (8 oz) brie cheese
02 - 1/2 cup pecan halves
→ Onions
03 - 2 medium yellow onions, thinly sliced
04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 tbsp brown sugar
→ Seasonings
07 - 1/4 tsp sea salt
08 - 1/4 tsp freshly cracked black pepper
09 - 1/2 tsp fresh thyme leaves (optional)
→ Pastry & Garnish
10 - 1 sheet puff pastry, thawed (optional, for wrapping brie)
11 - 1 egg, beaten (optional, for egg wash)
12 - Crackers or sliced baguette, for serving
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Heat butter and olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and sea salt. Cook, stirring frequently, for 15–20 minutes until the onions are soft and deeply golden. Stir in the brown sugar and continue cooking for another 5 minutes until richly caramelized. Season with black pepper and fresh thyme leaves if using. Remove from heat and set aside.
03 - While the onions cook, toast the pecan halves in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned. Roughly chop and set aside.
04 - Place the brie wheel on the parchment-lined baking sheet. If using puff pastry, wrap the brie completely with the pastry sheet, seal the edges, and brush the surface with beaten egg wash.
05 - Spoon the caramelized onions over the top of the brie wheel. Scatter half of the toasted, chopped pecans over the onions.
06 - Bake for 15–18 minutes (20–25 minutes if wrapped in puff pastry), until the cheese is soft, gooey, and beginning to ooze.
07 - Remove from the oven and top with the remaining toasted pecans. Let the brie rest for 5 minutes to settle before serving.
08 - Serve warm alongside crackers or sliced baguette for spreading.
# Helpful Tips:
01 -
- Caramelized onions sound fancy but really just require patience and a stove you cannot mess up.
- The whole thing comes together in under an hour and looks like it came from a wine bar kitchen.
02 -
- If you rush the onions on high heat they will char instead of caramelize and the bitterness will ruin the whole dish.
- The brie continues to cook after you remove it from the oven so pull it when the center still looks slightly firm.
03 -
- Freeze the brie for 15 minutes before wrapping it in puff pastry so the cheese does not melt out during baking.
- A squeeze of balsamic glaze over the finished brie adds a tangy contrast that makes the whole thing sing.