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This baked brie with caramelized onions is one of those appetizers that disappears almost immediately. It’s warm and gooey with sweet caramelized onions, crunchy pecans, lots of honey, and a little fresh thyme.
Love onions? Check out this French onion dip!
Table of Contents
I make this every single Thanksgiving and at this point, it’s basically my famous appetizer. Everyone expects it, and I honestly don’t think I could show up to Thanksgiving without it!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Brie: I used a 16.9-ounce wheel of brie. There’s no need to remove the rind before baking.
- Onions: I used four medium yellow onions. It may seem like a lot, but onions cook down significantly as they caramelize. I always prefer making more than I need rather than not having enough.
- Pecans: Add these after baking so they stay nice and crunchy. You can give them a rough chop before sprinkling them over the brie if you prefer.
- Honey: Be generous! The sweetness pairs perfectly with the salty, creamy brie and caramelized onions.
A Note About the Caramelized Onions
I always make way more caramelized onions than I think I’ll need. Four onions might seem like a lot, but they cook down significantly, and I would much rather have extra than realize I didn’t make enough.
You can pile as many as you want on top of the brie and serve the extras on the side. Trust me, nobody is going to complain about having extra caramelized onions!
Top Tips
- Don’t rush the caramelized onions. Medium-low heat and patience are what give them that deep golden color and sweet flavor.
- There’s also no need to remove the rind from the brie. I simply score the top lengthwise and horizontally before adding the onions.
- Finally, wait until the brie comes out of the oven to add the pecans, honey, and fresh thyme. The pecans stay nice and crunchy, and the honey is perfect drizzled over the hot brie right before serving.
- Serve it immediately with plenty of crackers and watch how quickly it disappears. There’s a reason I make this one every Thanksgiving!
- I used yellow onions for this recipe, but white onions work just as well. Both will become sweet and delicious once they’re slowly caramelized.
What to Serve With Baked Brie
Ritz crackers are my go-to because I love the buttery, salty flavor with the brie and sweet toppings. You can also serve it with toasted baguette slices, crostini, water crackers, sliced apples, or sliced pears.
A combination of crackers, bread, and fresh fruit would also make a beautiful spread for Thanksgiving, Christmas, or any holiday gathering.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until the brie is warm and gooey again. I definitely think this is best served fresh, though!
Watch How I Make This Recipe…
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Baked Brie with Caramelized Onions
Ingredients
- 1 16.9-ounce wheel brie cheese
- 4 medium yellow onions, thinly sliced
- 3 tablespoons olive oil
- Splash of water, as needed
- 1/2 cup chopped pecans
- 1/4 cup honey, or more to taste
- Fresh thyme, for garnish
Instructions
- Add the olive oil and sliced onions to a pot and cook for about 40 minutes, over medium-low heat, stirring occasionally, until soft, golden, and caramelized.
- Around the 30-minute mark, or whenever the onions begin sticking, add a splash of water and stir to loosen any browned bits from the skillet. Continue cooking until perfectly caramelized.
- Preheat the oven to 350°F. Line a cast iron skillet with parchment paper and place the brie on top, leaving the rind intact.
- Using a sharp knife, lightly score the top of the brie lengthwise and horizontally to create a crosshatch pattern.
- Spoon most of the caramelized onions over the brie and bake uncovered for 15 minutes.
- As soon as the brie comes out of the oven, top with the chopped pecans and drizzle generously with honey. Finish with fresh thyme.
- Serve immediately while warm and gooey.
Notes
- Cook the onions slowly over medium-low heat. Don’t increase the heat to speed up the process, or they may burn instead of caramelize.
- If the onions begin sticking, add a splash of water as needed.
- There’s no need to remove the rind from the brie.
- Add the pecans, honey, and thyme after baking so the pecans stay crunchy.
- Serve any leftover caramelized onions alongside the brie.
- Serve with crackers, crostini, toasted baguette slices, apple slices, or pear slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
