Description
Baked brie with caramelized onions and apricot jam.
Ingredients
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil Plus Extra For Brushing On The Pastry
- 1 Large Yellow Onion, Peeled And Thinly Sliced
- Salt And Pepper, to taste
- 1 Sheet Of Store Bought Frozen Puff Pastry, Thawed In The Fridge
- 1 Whole Small Brie
- ⅓ cups Apricot Jam
Preparation
First you need to caramelize your onions. This takes the longest amount of time—about 30 minutes but it will be worth it trust me! In a sauté pan on medium low heat place the butter and olive oil. Once the butter is melted add the onion and season with salt and pepper. Stir this occasionally. You want it to cook low and slow and you don’t want to burn them. When your onions are nice and caramelized, set them aside to cool.
Preheat oven to 350 F.
Next on a floured board roll out the puff pastry a little so it is big enough to fit all the way around the brie. Set the brie on top. Now, simply spoon the jam on top of the brie then add the onions on top of that. Then wrap the puff pastry around the whole thing.
Rub the dough with olive oil and sprinkle with salt and pepper. Then place it on a parchment lined baking tray. Bake at 350 F for 30 to 35 minutes. Remove from oven. It should come out puffed and golden brown. Let it rest for at least 20 minutes before you cut into it.
What else is on the board? Some of my favorites with these wines are: wasabi peas, dried cherries, green apples, cherry tomatoes, crackers and salami.
