Baked Brie With Onions & Pecans (Print)
Creamy baked brie crowned with caramelized onions and toasted pecans, served with baguette or crackers.
# Ingredient list:
→ Cheese & Dairy
01 - 1 wheel (8 oz) Brie cheese
→ Onions
02 - 2 medium yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
→ Pecans
04 - 1/2 cup pecan halves or pieces
→ Flavorings & Condiments
05 - 1 tbsp brown sugar
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1 tbsp fresh thyme leaves (optional)
09 - 1 tbsp balsamic vinegar (optional)
→ To Serve
10 - 1 baguette or assortment of crackers, sliced
# Directions:
01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, melt butter. Add sliced onions, salt, and pepper. Cook, stirring frequently, until onions are soft and golden brown, about 18–22 minutes. Stir in brown sugar and balsamic vinegar if using. Continue cooking 2–3 more minutes, then set aside to cool slightly.
03 - While onions cook, toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Remove from heat and roughly chop.
04 - Remove brie from any outer packaging and place on a parchment-lined baking sheet or in a small ovenproof dish.
05 - Top brie with caramelized onions, then sprinkle toasted pecans and thyme over the top.
06 - Bake brie for 12–15 minutes, until soft and melty but not bursting.
07 - Transfer baked brie to a serving platter. Serve immediately with sliced baguette or crackers.
# Expert Tips:
01 -
- The contrast between gooey melted cheese and crunchy toasted pecans is genuinely addictive and disappears fast at any party.
- It looks elaborate but the entire thing comes together with barely any effort, which makes you feel like a genius host.
02 -
- Do not walk away from caramelizing onions because they go from perfectly amber to acrid and burnt in what feels like thirty seconds.
- Letting the brie sit even five minutes after baking causes the cheese to firm up again, so timing the serve right out of the oven makes all the difference.
03 -
- Slice the onions from pole to pole rather than around the equator because the shape holds up better and looks more elegant in the final dish.
- A cold brie wheel straight from the fridge needs an extra three or four minutes in the oven, so let it sit on the counter while you caramelize the onions.