Where the Virgin Complements the Aged
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Baked Brie with Caramelized Onions

A delightfully comforting dish that is sure to be the hit of any dinner party gathering.



2tbsp Rosemary Infused Olive Oil (or butter)

2 large onions sliced

1tbsp fresh thyme

4 cloves garlic chopped

1/2 cup dry white wine

1tsp sugar

1 wheel Brie cheese

2tbsp Fig (or other flavor) Aged Balsamic Vinegar

1/4cup toasted chopped walnuts

2 Frech baguettes slices 

*apple slices (optional)



Melt butter in very large skillet over medium heat. Add onions and saute about 6 minutes. Add thyme and continue to saute onions until golden, stirring often, about 25 minutes. Add garlic and saute 2 minutes. Add 1/4 cup wine. Stir until almost all liquid has evaporated, about 2 minutes. Sprinkle sugar over onions, continue to saute and stir onion until soft and brown. Add remaining 1/4 cup wine and sitr until almost all the liquid has evaporated, about 2 minutes. Season with salt and pepper.


Preheat ove to 350º. Cut brie in half legthwise so you have 2 circular halves. Place both halves in baking dish rind side down and top with onions. Bake for about 25-30 minutes or until brie is melted and bubbly. Top with a drizzle of balsamic vinegar and toasted chopped walnuts. Serve with baguette slices and apple slices.


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