Caramelized Onion Brie En Croute
A delicious sheet of puff pastry cooked to perfection, wrapped around brie cheese for this Caramelized Onion Brie En Croute recipe!
Friends, here are a few of my favorite things … caramelized onions, rosemary, puff pastry, and Brie cheese! Put it all together for the best winter appetizer!
En Croute Recipe
Do you love pot pie? Then you’ll love this En Croute recipe today! This Winter Brie Charcuterie Board recipe takes a little less time … but keep reading.
Yesterday was winter solstice, which means it was the shortest day of the year. So now we look forward to each day longer and longer … until warmer weather and we can entertain outside again!
Caramelized Onion Brie En Croute
But for winter and the holidays, this Caramelized Onion Brie En Croute is my favorite! There’s no skimping on the cooking time with the onions. This is what makes the recipe! If your family loves French food, they will understand the love and time that goes into this!
Ingredients for Brie En Croute
This is all you need to make this beautiful appetizer:
- Yellow onions
- Butter (everything tastes better with butter!)
- White wine
- Kosher salt
- Puff pastry
- Brie round
- Egg
What do you serve Caramelized Onion Brie En Croute with?
Salami and Crackers – so easy!
What is En Croute?
It’s basically food baked in a pastry puff. Easy!
It’s pronounced “on KROOT” and it’s food (usually cheese) wrapped in pastry dough and then baked in the oven.
The dough can be an ordinary pie dough or puff pastry.
Some more winter appetizers that we love are:
Winter Burrata Charcuterie Board
Meg’s Winter Green Salad Recipe
How to serve hot brie
Plate and garnish with rosemary! Serve on a big board (with other appetizers), or by itself with a side of salami flowers (folded in quarters) and your favorite crackers!
And for this beautiful week, I’ll end with my favorite Mary Oliver winter poem.
White-Eyes poem by Mary Oliver
White-Eyes poem by Mary Oliver
In winter
all the singing is in
the tops of the trees
where the wind-birdwith its white eyes
shoves and pushes
among the branches.
Like any of ushe wants to go to sleep,
but he’s restless—
he has an idea,
and slowly it unfoldsfrom under his beating wings
as long as he stays awake.
But his big, round music, after all,
is too breathy to last.So, it’s over.
In the pine-crown
he makes his nest,
he’s done all he can.I don’t know the name of this bird,
I only imagine his glittering beak
tucked in a white wing
while the clouds—which he has summoned
from the north—
which he has taught
to be mild, and silent—thicken, and begin to fall
into the world below
like stars, or the feathers
of some unimaginable birdthat loves us,
that is asleep now, and silent—
that has turned itself
into snow.
Get the Recipe:
Caramelized Onion Brie En Croute
Ingredients
- 2 large yellow onions, halved and cut into 1/4’’-1/8’’ slices
- 2 Tbsp unsalted butter
- 1/8-1/4 c white wine, water, or broth
- Kosher salt to taste
- 1 sheet puff pastry, thawed
- 8 oz Brie round
- 1 egg, beaten with 1 Tbsp water
Instructions
- In a large saucepan or skillet, melt the butter over medium heat. Add the onions to the pan and season with a generous pinch of salt. Cook the onions down, stirring occasionally until they begin to soften, about 10 minutes. Reduce heat to medium-low, and continue cooking, stirring occasionally, for 20 minutes or so.
- After 20 minutes, the onions will deepen in color and require more frequent stirring. When the bottom of the pan begins to darken, add the 1/4 c of white wine, broth, or water and scrape the bottom. Taste for additional salt and continue cooking for 20-25 more minutes. When the onions are jammy--dark, and fragrant--remove from the heat and set aside.
- Using a sharp knife, cut the Brie in half. Spread half of the onions onto one of the cheese rounds and top with the other round—reserve the remaining onions for garnish. Gently press the rounds together and set aside.
- Preheat oven to 400 degrees F.
- Roll out the puff pastry on a lightly floured surface so it is about 1/8’’ thick. Place the Brie in the center of the square and place a 10 1/2’’-11’’ bowl on top. Using a sharp pairing knife, cut around the edge to form a large circle. Remove excess puff pastry and brush the pastry with egg wash, then gently stretch the dough to cover the Brie. Place on a parchment-lined plate and freeze for about 30 minutes.
- After Brie has chilled, transfer to a parchment-lined sheet and brush with the remaining egg wash. Bake the Brie for 18-20 minutes, or until puffed and golden—rotate 180 degrees halfway through baking.
- Garnish with remaining onions and rosemary. Serve hot with crackers and cured meats.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi,
Can you recommend a nice brand of Brie? Nothing too strong, just nice and buttery. I’ve found that some Brie cheeses have an aftertaste, while others are just smooth and creamy. I can’t put my finger on it. Anyways, any recommendations are greatly appreciated.
A mellow brie is President’s brand!