This sophisticated appetizer features creamy baked brie topped with sweet caramelized onions and homemade pear jam, creating an irresistible combination of flavors perfect for entertaining.
Recipe Details
Ingredients
- 225g wheel of brie cheese
- 2 large yellow onions, thinly sliced
- 30g unsalted butter
- 15ml olive oil
- 15g brown sugar
- 15ml balsamic vinegar
- 2g kosher salt
- 2 medium ripe pears, peeled and diced
- 50g granulated sugar
- 15ml fresh lemon juice
- 5g fresh thyme leaves
- 1g ground cinnamon
- 60g toasted walnuts, roughly chopped
- as needed water crackers or baguette slices for serving
Instructions
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Begin by making the caramelized onions. Heat 30g unsalted butter and 15ml olive oil in a large skillet over medium-low heat. Add 2 large yellow onions and 2g kosher salt, stirring to coat. Cook slowly for 20-25 minutes, stirring occasionally, until onions are golden brown and deeply caramelized.
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Add 15g brown sugar and 15ml balsamic vinegar to the onions and cook for another 2-3 minutes until the liquid has evaporated and onions are jammy. Remove from heat and set aside.
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For the pear jam, combine 2 medium ripe pears, 50g granulated sugar, 15ml fresh lemon juice, 5g fresh thyme leaves, and 1g ground cinnamon in a medium saucepan. Cook over medium heat for 10-12 minutes, stirring frequently, until pears break down and mixture thickens to a jam-like consistency. Remove from heat.
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Preheat oven to 180°C (350°F). Place 225g wheel of brie cheese in a small baking dish or cast iron skillet. Using a sharp knife, score the top of the brie in a crosshatch pattern, cutting about 1/4 inch deep.
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Spoon the caramelized onions over the top of the brie, then add dollops of the pear jam. Sprinkle with 60g toasted walnuts.
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Bake for 12-15 minutes until the brie is soft and slightly melted around the edges but still holds its shape. The top should be lightly golden.
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Remove from oven and let cool for 2-3 minutes before serving. Arrange as needed water crackers or baguette slices for serving or baguette slices around the baked brie and serve immediately while warm.
Tips
Brie Selection: Choose a good quality brie that's not overly ripe. The cheese should give slightly when pressed but not be runny. Remove from refrigerator 30 minutes before baking to bring to room temperature.
Onion Patience: The key to perfect caramelized onions is low, slow cooking. Don't rush this process - proper caramelization takes at least 20 minutes and creates incredible depth of flavor.
Pear Ripeness: Use pears that are ripe but still firm. Overripe pears will become mushy and watery in the jam. Anjou or Bartlett pears work particularly well.
Make-Ahead Strategy: Both the caramelized onions and pear jam can be made up to 3 days in advance and stored in the refrigerator. Simply reheat gently before topping the brie.
Serving Temperature: Serve the baked brie while it's still warm and gooey. If it cools too much, you can return it to the oven for 2-3 minutes to re-warm.
Accompaniment Ideas: Provide a variety of vessels for serving - water crackers, toasted baguette slices, apple slices, or even endive leaves for an elegant presentation.
Wine Pairing: This appetizer pairs beautifully with Pinot Noir, Chardonnay, or a crisp Sauvignon Blanc. For something special, try it with champagne or prosecco.
Leftover Magic: Any remaining pear jam is delicious on toast, paired with other cheeses, or served alongside roasted pork or duck.