Prep 20 mins
Cook 30 mins
My friend Chrissy is famous for this Baked Brie. I made it for the first time this year at Thanksgiving and it was a huge hit.
- Saute 1 stick of butter in a pan with 1 medium white onion sliced into thin slivers.
- Add sugar by the tablespoon to caramelize once onion gets rolling (starts to get cooked, etc.) I likely add 3 tablespoons and sometimes a bit more butter to get a good consistency, a bit sticky, not too thin.
- Add walnuts as you caramelize.
- Layer deeper pie pan or circle dutch oven with Crescent rolls. (To make a sheet to wrap up the brie later). I normally buy another package of crescent rolls to have 4 more triangles to work with to make it look pretty.
- Cut brie circle in half across the circle so that you get two circles.
- Place bottom circle on crescent roll layer, spread raspberry/strawberry/apricot jam to cover circle, then half of caramelized walnut/onion mixture.
- Place second brie circle and layer again.
- Pull triangle folds over brie/jam/onion layers to create a pie look.
- Bake in oven at 350 degrees for 25 minutes at least.
- Crescent roll should turn golden brown and brie inside should get gooey (might even burst out but that's ok and very tasty!).
- Serve over big & sturdy crackers or french bread -- Enjoy!
This was fantastic! Everybody who tasted it couldn't stop eating it. I used apricot fruit spread, which was matched perfectly with the caramelized onions. Because of the crescent roll shell, I did not serve this with crackers, but sliced it. The shell held up well, holding the gooey goodness inside. Even after sitting out for a while and not being as warm as when it came out of the oven, the slices were still delicious! I will definitely be making this again. Thanks for posting. Made for Spring PAC 2009.