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Baked Brie with Caramelized Onion and Pears


  • 1 sweet white onion, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon balsalmic vinegar
  • 1 wheel of brie
  • 1/2 a pear, very thinly sliced
  • a handful of walnuts, roughly chopped
  • drizzle of honey
  • pomegranate seeds and herbs for garnish
  • baguette and crackers for serving


  • Caramelize your onions - melt your butter in a skillet over medium-low heat. Add all the onions to the pan and stir them gently to coat with butter. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Cook for about 40 minutes until onions are very brown and caramelized. When your onions have finished cooking, pour in your balsamic vinegar. As the liquid bubbles, scrape up the bits on the bottom of pan and stir it into the onions. Use additional liquid as necessary to scrape up all the bits. Salt the onions to taste.
  • For the brie, cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece; brie will smooth out as it bakes).
  • Line a baking sheet with parchment paper and place the wheel of Brie in the center. Layer on the pear slices, then add caramelized onions, sprinkle with walnuts, and drizzle generously with honey.
  • Bake until cheese is melted, 15 minutes or so. Remove from oven and let rest to firm up slightly, about 5 minutes.
  • Top with pomegranate seeds and fresh rosemary to be festive! Serve with crackers and baguette slices. Enjoy!