Recipes like these have been around for years, but this is how I make it.
Anyway, nothing could be easier than putting something like this together…you can have it ready to bake off before guests arrive. However, it’s so addictive, you might not want to share it! I don’t blame you. I never do.
Enjoy!
All Credit for : noblepig.com
In my experience working with Brie, I have found that when I purchase the very expensive Brie wheels and bake them in puffed pastry, they ooze out everywhere and I have a mess. So I stick with this brand when making something like this, it just stays together better, for me anyways.
You’ll first want to caramelize the onions. You can do this hours ahead.
Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat. Stir occasionally to prevent scorching, but do not stir too often. They will brown better if left alone. After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won’t burn easily). Cook until brown and very soft, 20-25 minutes. Let cool completely
Here Full Recipe
Brie and Caramelized Onion Bake
2 large Vidalia or yellow onions, sliced thin
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 sheet of frozen puff pastry, thawed
1 (8 ounce) Brie wheel
1 large egg, slightly beaten
Caramelize onion in olive oil with sugar and salt in a heavy skillet over medium low-heat. Stir occasionally to prevent scorching, but do not stir too often. They will brown better if left alone. After 5 minutes of cooking, cover the pan (the lid keeps moisture inside so the onions won’t burn easily). Cook until brown and very soft, 20-25 minutes. Let cool completely.
Roll out thawed sheet of pastry to a 12″ square (not bigger, get the ruler out if you need to). I would do this on parchment or wax paper to prevent sticking. Place the onions in the middle of the pastry sheet and place your Brie wheel right on top.
Brush the edges of the pastry with egg and fold the pastry over the Brie, completely enclosing the Brie and the onions in the dough. Make sure all the seams are pressed together and sealed. Place the round on a baking sheet with parchment paper or a silicone mat, seam side down. Brush the pastry with egg so that it browns nicely. Bake at 400o F until golden brown, about 25 minutes.
Wait a good 15 or 20 minutes before cutting into the pastry..
