Baked Brie with Fig Jam and Caramelized Onions is on deck today and can easily be the most impressive yet easy appetizer you serve for your family this Thanksgiving or holiday season!
We’re talking a whole wheel of brie wrapped in puff pastry and baked until golden and gooey. But let’s not forget that we are adding a few tablespoons of fig jam AND some sweet and delicious caramelized onions. The whole situation when baked together is absolute perfection!
A few things to keep in mind when it comes to Baked Brie:
Do you need to take the rind off of baked brie: you do not!! Keep it on and it’ll soften up as you bake.
Can you use store bought puff pastry dough: you sure can and I would HIGHLY recommend that rather than making it yourself. I haven’t made my own puff pastry dough since pastry school and I have no intention of doing it anytime soon. Store bought is a great alternative that saves a ton of time.
Can I use a different flavor of jam or preserves: absolutely. Fig jam is our favorite but raspberry preserves are insanely amazing as well. Skies the limit!
Baked Brie with Fig Jam and Caramelized Onions
Talk about the most delicious appetizer of all times – this Baked Brie with Fig Jam and Caramelized Onions is truly perfection!!
- 1 sheet frozen prepared puff pastry, thawed
- all purpose flour, for rolling
- 1 round brie cheese (about 8-12 ounces)
- 1 large egg, whisked
- 2-4 tablespoons fig jam
- 1/2 cup caramelized onion (recipe below)
- Baguette slices or crackers, for serving
For the Caramelized onions
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 yellow onions, finely sliced
- kosher salt and freshly cracked black pepper to taste
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment and set aside.
Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.
Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. Transfer the wrapped brie to the baking sheet and chill in the fridge for 10 minutes.
Brush the pastry all over with the beaten egg and then transfer to the oven. Bake until the pastry is deep golden-brown, 35 to 40 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm
To make the caramelized onions
In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 35-45 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Remove and set aside to slightly cool once caramelized.
5 Tips from a Private Chef email series
Get my latest recipes + my bonus 5 Tips From a Private Chef email series