Cranberry Baked Brie with Caramelized Onions
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Brie prepared for holiday cheer! 🧀
This crispy, gooey showstopper is ideal for warming hearts and bellies at your holiday feast. Warning: You’ll be asked to bring it every year!
Cranberry Baked Brie with Caramelized Onions
serves about 4 to 6 people
1 sheet (about 8 ounces) frozen puff pastry, defrosted (see thawing instructions)
1 medium yellow onion, peeled
2 tablespoons unsalted butter
kosher salt, to taste
8-ounce double cream or triple cream brie cheese, round or slice (see Chef Tip)
1/2 cup favorite cranberry relish or make my Cranberry Orange Relish (see recipe)
1 large egg mixed with 1 tablespoon of water
crackers, apples, bread for serving
Preheat oven to 375 degrees F.
Slice onion in half through the root. Thinly slice the onion ¼"–⅛" thick without including the root. You may also use a mandolin. Heat butter in a large skillet or fry pan over medium until melted and sizzling. Add the onions, making sure they are spread out over the bottom of the pan. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Season with a pinch of salt. (If using a smaller pan, start by adding just a couple of large handfuls to the pan to start adding more as they cook.) Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place. Cook until golden brown, about 30-40 minutes. If the onions start to stick to the pan, add a little bit of water and scrape with a spoon. Once golden, remove from the pan and set aside until ready to use.
If desired, remove the rind from the brie. Halve the wheel of brie horizontally. Spread cranberry relish evenly on one layer of brie and top with caramelized onions. Top with remaining half of brie. Roll out the puff pastry in a square large enough to wrap around the whole cheese. Place the filled brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and sealing with egg wash. If desired, cut extra pastry into shapes with cookie cutters and decorate the top. Brush egg wash on the top and sides of the cheese and place on a cookie sheet with parchment. Bake in preheated oven until the pastry is golden brown, about 20 - 25 minutes. Serve with crackers and fruit.
Chef Tip: Double cream brie is the typical method, and the cheese must have between 60 to 75% milkfat (according to French law). Triple cream adds additional cream to the cheese for an even softer and richer texture. Triple-cream cheese (or Fromage triple-crème) contains more than 75% milkfat.
Cranberry Orange Relish
1 bag fresh cranberries
1 cup orange juice
1 cup filtered water
1 tablespoon apple cider vinegar
1 ÂĽ cup granulated sugar
1 tablespoon orange zest
Place cranberries, orange juice, water, zest, vinegar, and sugar in medium saucepan. Bring to a boil. Lower heat and simmer until skins pop on cranberries and the sauce has thickened. Remove from heat and cool before using or eating.
Mies en place (Prep):
defrost puff pastry according to package directions
make Cranberry Orange Relish if using
preheat oven to 375F
Measure ingredients and have ready
Have tools and equipment within reach
Equipment:
chef’s knife
cutting board
large skillet or fry pan
cookie sheet with parchment or silicone mat
oven
fall cookie cutters, optional
platter for your showstopper
Shopping List:
8 ounces + frozen puff pastry
1 medium yellow onion
1-ounce unsalted butter
kosher salt, to taste
8-ounce double cream or triple cream brie cheese, round or slice
4 ounces favorite cranberry relish or make mine (see recipe)
1 large egg
crackers, apples, bread for serving
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