22 November, 2010

Savory Baked Brie

  • Brie & Onion Puff

Brie & Onion Puff ingredients
Makes 8 to 10 appetizer servings
2 Tbsp unsalted butter
4 large Vidalia or Spanish onions, thinly sliced
Kosher salt & freshly ground black pepper
1/2 cup water
2 sheets frozen puff pastry, thawed
2 (5-inch) rounds brie cheese
1 large egg, lightly beaten

Get started
Preheat oven to 400ºF.

Caramelize onions
In a large skillet, melt the butter over Medium-High heat. Add the onions and season with salt and pepper, to taste. Sauté until just brown, about ten (10) minutes.

Add 1/2 cup of water and cook stirring often, until dark golden brown, about fifteen (15) minutes more. Set mixture aside to cool to room temperature.

Prepare brie en croûte
On a marble surface or parchment paper (to prevent sticking), roll each sheet of pastry to a 12-inch square.

Divide the caramelized onions in the center of each pastry. Place a brie round on top of the onions and brush edges of both pastry squares with beaten egg.

Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal.

Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg.

Bake until golden brown, about twenty to twenty-five (20 to 25) minutes.

Let stand for 15 to 20 minutes before serving.

Slightly adapts "Thanksgiving." 5 Ingredient Fix presented by Claire Robinson (Episode: VFSP01H). Food Network Cable 50, New York, Nov. 2010. Television.

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Page Last Updated 20 April 2015

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