Baked pastry cups filled with caramelized onions and brie. A delicious combination is perfect for game day or as an appetizer at fancy dinner!
I’m not quite sure why I haven’t posted this Baked Brie and Caramelized Onion recipe before. I have tried many of times, but I can never seem to find the words, or the right images to make it all click. I learned this recipe about three years ago when I worked at Sur La Table.
We cooked all sorts of delicious appetizers and of course as the kitchen assistant, I got to taste them all too. I mean quality control, right? From all of the recipes that I learned at Sur La Table, this one was my favorite.
I have long lost the original recipe, but I remember the flavors like I just took a bite. The creaminess of the brie pairs so well with the sweetness of the onions and with a little crunch from the pastry shells. It even reminds me of this baked brie that my Mother-In-Law makes every year at Christmas. I don’t think you can go wrong with brie.
D.J. loves these little tarts too. He asks me to make them for almost every occasion, and especially at the Super Bowl. It’s an elevated appetizer that you’ll love! Go ahead an kick up your Super Bowl Party this year with Baked Brie and Caramelized Onion Tarts.
1 pkg phyllo shells
2 large onions, thinly sliced
1 clove garlic, minced
4 oz brie, diced
2 tbsp butter
1 tbsp oil
1/4 cup white wine (or chicken stock or water)
1/2 tbsp salt
2 tsp black pepper
1 tsp dried thyme
chopped parsley, optional
Preheat oven to 400 degrees.
In a large skillet over medium-high heat, melt butter and oil until shimmering. Add onions and season with salt, pepper and thyme. Cook, stirring constantly until onions are soft and translucent.
Lower heat to medium and cook onions stirring frequently until the onions start to turn brown. Intreat heat to medium-high and carefully add wine.
Let wine cook and boil for about a minute while scraping the bottom of the pan with a wooden spoon. Let simmer for about 2 minutes, until thickened. Stir in garlic until fragrant – about 30 seconds.
Remove onions from heat and stir into brie.
Fill pastry shells with 1-2 tbsp of brie and onion filling and bake for 10 minutes, until the cheese is bubbly and melted and the shells are crispy.
Top with parsley (if using) and serve warm.
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