Onion Brie Appetizer

"Guests will think you spent hours preparing these appetizers. They are very pleasing to the eye and the taste of Brie, caramelized onions and caraway is delicious. Prep time is approximate and includes the 15 minute chill time."
photo by Hipfan photo by Hipfan
photo by Hipfan
photo by crunch914 photo by crunch914
photo by Bonnie G #2 photo by Bonnie G #2
photo by Hipfan photo by Hipfan
photo by Hipfan photo by Hipfan
Ready In:
1 1/2 dozen




  • In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.
  • Remove with a slotted spoon and cool to room temperature.
  • On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.
  • Spread Brie over pastry.
  • Cover with the onions; sprinkle with caraway seeds.
  • Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.
  • Using a serrated knife, cut into 1/2 inch slices.
  • Place on parchment paper-lined baking sheets; flatten to 1/4 inch thickness.
  • Refrigerate for 15 minutes.
  • In a small bowl, beat egg and water; brush over slices.
  • Bake at 375°F for 12-14 minutes, or until puffed and golden brown.

Questions & Replies

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  1. these<br/><br/><br/><br/>These were Great. I made two batches of these one with caraway and one with out. by far everyone liked the one with the caraway. I soften the brie in the microwave to make it spreadable.I also made these ahead of time. sliced them and froze them on a cookie sheet and then popped them into a freezer bag, so they are ready when I have guest drop in. Thanks again
  2. these were great and i can't belive i forgot to review! i have made these 2 different ways but both the the creme brie, which is easily spreadable even when cold. the first time, i made these with the pillsbury crescent sheet dough in place of the puff pastry and another time i used multi grain tortillas and just made pinwheels out of them. both ways were fantastic. thanks for posting this yummy keeper!!
  3. I made this to take to a party and everyone loved it! Very tasty stuff. Next time I make this I think I will cut the dough in half and roll up and then slice and flatten so they are smaller bite sized pieces. All in all though this is a really impressive dish to make with great flavor. Great recipe keen5!
  4. This is the third time that I have made this wonderful appetizer - this time I used a bit more brie and again used a full pkg of Puff Pastry (295 gram) The brie, even when soft, is a bit difficult to spread so I chop it in little bits and distribute it evenly - My friends ALL enjoy this recipe5 Aug 06 As you said people will think you spent hours preparing this wonderful appeitizer - I knew we would like it so I doubled the recipe - I used a 295 gram pkg of puff pastry (this is the size that has 2 blocks in it.), 3 good sized onions, 3 tbsps of brown sugar, 1 tsp rice wine vinegar,Two 175Gram of Camembert - be generous with the caraway. I have 3 dozen going into my freezer. It is so easy, so attractive and so good Thanks Keen5 — Added comments - I made these again and this time I left them slightly under baked so when they are defrosted and baked they will be a perfect color. Another hint leave space between them so the heat can get between them as they puff & bake -This recipe is a regular for my Christmas appetizers Thanks again Keen5
  5. This is an excellent recipe!! Easy to make and makes a beautiful presentation. And, they are absoutely delicious! Served as an appetizer at a Christmas gathering and they were a big hit with requests for the recipe. My wife is not a fan of carraway seed and suggested I leave them out. I told her several reviewers said they weren't as good without the carraway seeds though and I made them exactly according to the recipe. Even my wife admitted that the carraway was a really good addition to the mild cheese and sweet onion mixture. Used another reviewer's advice about microwaving the Brie first to make it more spreadable and that worked out real well. Also took that reviewer's advice and froze these on a cookie sheet and stored them for a couple of days before we were ready to bake and serve. We'll be making again and again. One idea we want to try with this is to add some finely minced Granny Smith apples sauteed in butter with the Brie in place of the onions & carraway. I think that would make more of a "sweet treat' vs the more savory version here. Might be a nice combo to serve. Thankks for sharing this wonderful recipe!


  1. I'm going to make them with a little curry and roast beef instead of vinegar. Similar to a Beef Tenderloin recipe with carmalized onions and a sauce of olive oil, curry and brown sugar. I'll be intouch!!
  2. These little rolls were delicious! They are great out of the oven and at room temp. I also cut the puff pastry in half and made twice as many bite sized pieces. Only variation for me was that I fried a few pieces of bacon first and fried the onions in the bacon grease instead of the butter. Then I crumbled the bacon into the onion mixture when the onions were caramalized. Thanks for the great recipe.


I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
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