| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons unsalted butter
- 4 large Vidalia or Spanish onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup water
- 2 sheets frozen puff pastry, thawed
- 2 (5-inch) rounds brie cheese
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.
- Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 228 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 70 mg |
| Sodium | 308 mg |
Reviews
I have made this for years. Everyone LOVES it!! It just adds a great touch to our Thanksgiving!
Just tried this tonight for my hubby and I and we are both BIG onion and cheese lovers. We wanted to “test” the recipe before serving at an upcoming holiday party. I am glad we tried it ahead of time as we were not that impressed with it. The bottom of the puff pastry stayed soggy and the taste just wasn’t there for us. This was the first time eating Brie in our lives so we were excited and optimistic about the recipe, but sadly disappointed. I think it is a great recipe for Brie lovers, and I would definitely consider trying the recipe again only using an alternate cheese, like maybe Provolone or Mozzarella and skipping the puff pastry and baking it like is suggested in the Pioneer Woman’s recipe for this; simply in an appropriate sized cast iron skillet and using just the cheese and caramelized onions and then serving as Ree suggests, as dip with crackers or crustini.
Fantastic. I’ve been making this four years now and I get raves.
Was the hit of my party!
So easy and so good!!!!!
OMG !!!!, This was so easy & delicious. Took it to my family thanksgiving luncheon and it last a whole 5 min.
Easy and big hit at office party. Served with apples and Italian toast. Love this recipe.
made this with thick chunks of swiss and instead of water used beef broth tasted like french onion soup
Very Tasty! Very Easy! I used sliced apple as my dipper. DELISH!!!
Extremely easy and delicious! I’ve made it many times and I’ve shared the recipe with everyone. Go for it!