Baked Brie with Caramelized Onions
This is a recipe I’ve been mulling over for years; I had Rosemary and garlic in mind but I wasn’t inlove with it, ya know!?! The Caramelized onions though are insane!!! This recipe is definitely going to make another appearance next year at our holiday dinner 🎄
½ tbsp butter
2 Medium onions, sliced in half moons
5-6 Sprigs fresh thyme
2 Cloves garlic, crushed
¼ Cup red wine
200 g Brie
Drizzle extra virgin olive oil (I used Rosemary infused oil).
In a large pot, add the butter over medium high heat, when it’s melted add the onions and thyme sprigs; season with salt and pepper.
Continue sautéing at this temperature until you see the onions are starting to brown (about 10 minutes).
When the onions are starting to brown, drop the heat to low and allow them to caramelize for about 30 minutes, up to an hour.
Turn the heat up on the pot to high and add the garlic, sautéing for about 30 seconds, careful to not let it burn.
Add the wine.
Deglaze the pot by scrapping the bottom with a wooden spoon to release any flavours that may be trapped there, while the wine cooks out.
When the wine has cooked out (about 30 seconds to a minute), take the pot off the heat and preheat your oven to 350.
Place the Brie on a non-stick baking sheet and top with the caramelized onions.
Bake for 20 minutes.
Drizzle with the olive oil when the pan has been removed from the oven.
- You can caramelize the onion ahead of time, up to a day 🙂