Caramelized Baked Brie Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

Steps:

• Preheat the oven to 325 degrees F.
• Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
• Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
• Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
• Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.

Steps:

• Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.

Steps:

• Melt butter in heavy very large skillet over medium-high heat.
• Add onions; sauté until just tender, about 6 minutes.
• Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes.
• Add garlic and sauté 2 minutes.
• Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes.
• Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes.
• Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead). Cover and refrigerate.
• Preheat oven to 350°F.
• Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down.
• Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.
• Transfer Brie in box in platter. Surround with baguette slices.

Steps:

• Heat oven to 350F degrees.
• Spray a small ovenproof dish with nonstick cooking spray.
• Place the Brie in this dish.
• Spread sour cream over brie as though frosting a cake.
• Sprinkle top with brown sugar, then with pecans.
• Dot top with butter.
• Bake until cheese is very soft to the touch, 15-18 minutes.
• Increase heat to 425F and bake 5 minutes longer.
• Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
• Serve with bread, sliced apples and crackers.

Steps:

• Melt butter in the 3.5 Quart Sauté Pan over medium heat.
• Add onions; sauté until just tender, about 6 minutes, stirring often.
• Add minced thyme and reduce the heat to medium-low.
• Cook until onions are golden, stirring every 4-5 minutes, about 25 minutes.
• Add garlic and sauté for 2 minutes.
• Add ¼ cup wine; stir until almost all liquid evaporates, about 2 minutes.
• Sprinkle sugar over onions and cook for another 10 minutes stirring once after 5 minutes.
• Add remaining ¼ cup wine; stir to deglaze the pan until liquid evaporates, about 2 minutes.
• Season to taste with salt and pepper.
• Cool. Can be prepared 2 days ahead.
• Cover and refrigerate.
• Preheat oven to 350°F.
• Unwrap Brie, reserving bottom of wooden box.
• Cut away only the top rind of the cheese, leaving the rind on the sides and bottom intact.
• Return the Brie to the box, rind side down.
• Place the box on a Baking Sheet.
• Spread the onion mixture evenly over the cut side of the Brie.
• Bake in the oven until the cheese just melts, about 30 minutes.
• Transfer Brie in its box to a platter.
• Surround with baguette slices and serve.

Steps:

• Preheat oven to 375.
• Unroll the crescent rolls leaving it in one continuous sheet of dough.
• Wrap the wheel of brie in the crescent roll dough and seal the joining edges.
• Place on lightly greased baking sheet and bake for 20 minutes.
• While the brie is baking, melt butter in small saucepan and add enough brown sugar to make a paste.
• Remove brie from oven and pour brown sugar paste onto the top.
• Sprinkle with sliced almonds.
• Return to oven and bake an additional 10 minutes.
• Remove from oven and place on serving platter.
• Let sit for 15 minutes before serving with a variety of crackers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
• Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
• Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
• Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
• Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.

Steps:

• Preheat oven to 300°F.
• Scrap the covering of the brie and place in baking dish large enough so that there is room around the cheese (about 1 inch or so).
• Melt butter in saute pan.
• Slice 1/2 of onion into rings.
• Saute onions in butter until soft.
• Add brown sugar, stir until melted.
• Pour mixture over brie and bake until brie begins to melt, approximately 15-20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
• Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
• Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
• Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.