Food Recipes Appetizers French Onion Baked Brie 5.0 (2) 1 Review Savory caramelized onions meet gooey melted baked Brie in this appetizer. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Matt Taylor-Gross / Food Styling by Amelia Rampe Active Time: 45 mins Total Time: 1 hr 20 mins Servings: 6 servings If that first spoonful of French onion soup — with toasted bread, melted cheese, and savory caramelized onions — is your favorite, then you’ll love this appetizer, which is a decadent mash-up of French onion soup and baked Brie. Smear the cheesy snack on slices of toasted baguette. Ingredients 1 tablespoon neutral oil (such as grapeseed) 1 large red onion, thinly sliced 1/2 teaspoon kosher salt 1 teaspoon Worcestershire sauce 1/2 teaspoon dry sherry 1 (8-ounce) sheet frozen puff pastry sheet (such as Defour), thawed Flour for dusting work surface 1 (9-ounce) wheel Brie with rind 1 large egg beaten with 1 tablespoon of water 1 baguette, thinly sliced 3 tablespoons unsalted butter Directions Heat oil in a 10- to 12-inch high-sided skillet over medium-high. Add onion slices; turn to coat in oil. Cook until sizzling, about 3 minutes. Add salt and toss to combine. Cover pan, reduce heat to medium, and cook until onions have collapsed to half their height and a pool of liquid has collected in bottom of skillet, about 8 minutes. Fold onions with a spatula, scraping bottom of pan to ensure they don’t stick or scorch. Cook, stirring every 5 to 6 minutes and reducing heat as necessary to maintain a gentle simmer, until liquid has evaporated, about 18 to 20 minutes. Stir in Worcestershire sauce and sherry. Remove pan from heat and let onions cool until just warm. Preheat oven to 400°F. Place a piece of parchment paper on work surface and place puff pastry on top. Roll out puff pastry to an even 10-inch square. Transfer pastry to prepared baking sheet. Place Brie in center of pastry. Spoon onion mixture on top of Brie, spreading it evenly on top. Fold 2 opposite corners of pastry together to cover Brie; repeat with remaining 2 corners so Brie is completely encased in pastry. Tuck in any stray edges or corners of pastry as needed, making sure there are no gaps or holes that would let cheese leak out. Brush pastry all over with egg wash. Place baguette slices on a separate baking sheet. Brush tops of slices with melted butter. Bake Brie in preheated oven for about 35 minutes, until pastry is crisp and golden brown. While Brie bakes, toast baguette slices in oven until golden, 10 to 12 minutes. Remove baguette slices and Brie from oven and let cool for 5 minutes before serving. Rate It Print