French Onion Brie Puffs
Golden, flaky puff pastry wrapped around creamy brie cheese and sweet, jammy caramelized onions. These elegant yet easy French onion brie puffs are a must-make for holiday parties and cozy winter gatherings!
Ingredients
- 2 large yellow onions, halved and cut into 1/4’’-1/8’’ slices
- 2 Tbsp unsalted butter
- ⅛ cup 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.
Notes
Sandy’s tips:
- Thaw puff pastry properly: Keep the pastry in the fridge overnight to thaw, or leave it at room temperature for about 30-40 minutes. It should be cold but pliable. Too warm and it becomes sticky and hard to work with.
- Don't skip the freezing: Chilling the assembled brie for 30 minutes ensures the butter in the pastry stays solid, which gives you those beautiful, flaky layers and prevents leaks.
- Make ahead: Caramelize the onions up to 3 days in advance and store in the fridge. You can also assemble the entire en croute (minus the egg wash) and freeze it for up to a month. Bake straight from frozen, adding 5-10 extra minutes.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp the pastry back up (microwaving will make it soggy).
Variations:
- Add herbs: Stir fresh thyme, rosemary, or sage into the caramelized onions for an earthy, aromatic twist.
- Swap the cheese: Try Camembert for an even creamier, more intense flavor, or use goat cheese for a tangy contrast.
- Add fruit: Layer in a few slices of pear, apple, or a spoonful of fig jam along with the onions for a sweet-savory combination.
- Nutty crunch: Sprinkle toasted walnuts or pecans over the onions before sealing the brie for added texture.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot honey to the onions for a little heat.
- Mini bites: Cut the puff pastry into smaller squares and make individual brie bites - perfect for cocktail parties!
Nutrition Facts
Calories: 324kcal, Carbohydrates: 20g, Protein: 10g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 270mg, Potassium: 170mg, Fiber: 1g, Sugar: 5g, Vitamin A: 286IU, Vitamin C: 4mg, Calcium: 76mg, Iron: 1mg