Caramelized Onion and Brie Puff

Ever since my post on hosting my first Thanksgiving I've had quite a few friends ask about the caramelized onion and brie puff that I served. Turns out my family liked it too because I made THREE more throughout the holiday season.

So, due to popular demand, I give you directions to making a spectacularly cheesy and onioney brie puff of your own.

Originally, I followed Claire Robinson's recipe from her Food Network show, 5 Minute Fix. However, she makes two 5 inch puffs while I like to make one 7 inch puff. Here is her recipe with a few changes to make it a single recipe.

What you'll need:

• 1 tablespoons unsalted butter
• 2 large Vidalia or Spanish onions, thinly sliced
• Kosher saltand freshly ground black pepper
• 1/2 cup water
• 1 sheets frozen puff pastry, thawed
• 1 large round brie cheese
• 1 large egg, lightly beaten

The Plan:

Preheat the oven to 400 degrees F.


Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown and creamy, about 25 minutes. Let the mixture cool to room temperature.


Roll a sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Place the caramelized onions evenly  in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal.

Flip the puff round, seam side down, on a silicone mat or parchment lined baking sheet. (If you have it, this bakes exceptionally well on stoneware too!) Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes.

For a decorative flair, I like to cut off a small corner of the puff pasty and make simple leaves and stick them to the top of my puff with the beaten egg

An important note on serving: Make sure you let the puff cool for around 30 minutes before slicing into it. This might be the hardest step of all considering how good it will look and smell, but should be followed to prevent a molten stream of lava-like cheese from spilling out all over the plate and becoming completely separated from the pastry shell!

Enjoy!