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Topped with a savory and sweet combination of fig jam and caramelized onion, this baked brie is rich yet refreshing and is sure to be a hit at any holiday party.
We’re all about the appetizers at our house! Especially easy appetizers. We love bacon wrapped dates, sweet potato puffs, twisted bacon and sweet potato bites.
And every year someone brings a baked brie appetizer to our Thanksgiving feast. I thought it was about time I create one of my own! I did a little research in the Flavor Bible book and realized that onion, fig and brie are the perfect flavor combination. It’s a little sweet and savory, with the best creamy texture.
If you’re looking for another appetizer with a similar flavor combination, try cranberry whipped feta dip.
Ingredient Notes
- Yellow onion: this sweet onion variety cooks down and releases all of its natural sugars to caramelize and sweeten up this dish.
- Olive oil: we’re using this to cook down the onions.
- Wheel of brie: you can find this in the cheese section of any grocery store (usually by the deli). Keep reading to find out why we keep the rind on.
- Fig jam: you can also find this near the brie, usually somewhere close to the specialty cheeses.
How to make baked brie with fig jam
Caramelize the onion
- Peel the onion then cut it in half and then thin slices. Add the olive oil to a medium sauce pan over medium heat. When the oil is hot, add the onion and cook, stirring frequently for 15-20 minutes, until the onion is very soft and turns a dark amber color.
Assemble and bake
- Unwrap the paper from the brie, leaving the rind on, and place it in a mini cast iron skillet or oven-safe ramaken or dish. Cut the brie on top in a crosshatch pattern. Top the brie with a generous layer of fig jam and then the caramelized onion.
- Bake in the preheated oven for 15-17 minutes, or until the brie is warmed all the way through.
Garnish and serve
- Serve the brie warm and sprinkle it with chopped nuts or fresh rosemary if desired. We love to make this part of a festive cheese board surround by crusty bread, fresh fruit and crackers.
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Dipping options
- Apple slices
- Grapes
- Gluten free crackers
- Gluten free bread
- Toasted and sliced baguette
FAQs
Brie is a soft, creamy and butter cheese that originated in France. It has a creamy interior and an edible rind. It’s traditionally made from cow’s milk, but can also be made from goat’s milk.
Keep the rind on for baked brie. The cheese gets soft and melty in the oven and the rind helps it keeps its shape. The rind is completely edible, but you can simply remove it or eat around it if it’s not something you or your guests enjoy.
A lot of times baked brie is wrapped in a puff pastry, however, I wanted to keep this recipe simple and also offer it as a gluten free option.
Some other flavor combinations that pair well with brie include, cherries, dates, fennel, melon, pears, pistachios, strawberries and white wine.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More holiday appetizers
- Twisted bacon
- Bacon wrapped dates
- Sweet potato puffs
- Spiced nuts
- Crock Pot Cranberry Meatballs
- Sweet potato bites with honey and goat cheese
Baked Brie with Fig Jam & Caramelized Onion
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Ingredients
- 1 medium yellow onion halved and thinly sliced
- 1 tablespoon olive oil
- 1 (8 ounce) wheel of brie
- 1/4 cup fig jam
Instructions
- Peel the onion then cut it in half and then thin slices. Add the olive oil to a medium sauce pan over medium heat. When the oil is hot, add the onion and cook, stirring frequently for 15-20 minutes, until the onion is very soft and turns a dark amber color.
- Preheat the oven to 350°F. Unwrap the paper from the brie, leaving the rind on, and place it in a mini cast iron skillet or oven-safe ramaken or dish. Cut the brie on top in a crosshatch pattern. Top the brie with a generous layer of fig jam and then the caramelized onion.
- Bake in the preheated oven for 15-17 minutes, or until the brie is warmed all the way through.
- Serve warm with your favorite sides.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
