{"id":5873,"date":"2019-02-04T13:45:15","date_gmt":"2019-02-04T20:45:15","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5873"},"modified":"2025-12-26T10:54:27","modified_gmt":"2025-12-26T17:54:27","slug":"baked-brie-with-caramelized-onions-and-bacon","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/baked-brie-with-caramelized-onions-and-bacon.html","title":{"rendered":"Baked Brie with Caramelized Onions and Bacon\/French Onion Baked Brie"},"content":{"rendered":"<p><em>I\u2019m just not sure it gets much better than this\u2026Baked brie with caramelized onions and bacon!\u00a0 (The French Onion Baked Brie was too simular to warrent a separate recipe). Look for other brie variations on the blog.\u00a0 There is also a &#8220;Basic Brie&#8221; entry with\u00a0 more than you ever wanted to know about brie.<br \/>\n<\/em><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\u00a0Tab brown sugar<\/li>\n<li>2\u00a0Tab butter or extra light olive oil<\/li>\n<li>16\u00a0oz\u00a0brie, round<\/li>\n<li>2\u00a0medium yellow onions\u00a0, cut into \u00bc-inch slices<\/li>\n<li>5-6\u00a0slices\u00a0of bacon<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Cook bacon until almost crispy.<\/li>\n<li>Let cool and finely chop.<\/li>\n<li>Caramelize onion in butter\/olive oil on medium low heat for 20 minutes.<\/li>\n<li>Add brown sugar a few minutes before finished.<\/li>\n<li>Saut\u00e9 another 1-2 minutes, until the sugar is dissolved.<\/li>\n<li>Top the brie with the onions and chopped bacon.<\/li>\n<li>Bake at 350\u00b0 until soft and starting to ooze, about 10 minutes.<\/li>\n<li>Serve with French bread crostini\u2019s or crackers.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong>12<br \/>\n<strong>Source<\/strong>:\u00a0 Taste and See,\u00a0Author:\u00a0Holly Sander<\/p>\n<p><strong>French Onion Baked Brie<br \/>\n<\/strong><em>Instead of being covered in pastry, this baked Brie recipe lets the runny, tangy cheese take center stage, happily oozing into a baking dish along with a caramelized onion topping, which gives the whole thing French onion soup vibes.<br \/>\n<\/em><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Tab extra-virgin olive oil, more as needed<\/li>\n<li>1 large Spanish onion, halved very thinly sliced<\/li>\n<li>2 thyme or rosemary sprigs<\/li>\n<li>Salt<\/li>\n<li>\u00bd tsp balsamic vinegar, plus more to taste<\/li>\n<li>About 8 ounces Brie (leave the rind on)<\/li>\n<li>Chopped fresh herbs, such as dill, parsley, mint or chives, for serving<\/li>\n<li>Grapes, tangerine segments and nuts, for serving<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Heat oven to 350\u00b0.<\/li>\n<li>In a small skillet, heat the oil over medium heat.<\/li>\n<li>Add the onion, thyme and a pinch of salt.<\/li>\n<li>Cook\u00a0 until very tender and deeply brown at the edges, 20<br \/>\nto 30 minutes. If the pan starts to dry out, add a splash of water.<\/li>\n<li>When the onions are golden and jammy, stir in vinegar and another pinch of salt, adding more to taste. You can make the onions a few days ahead<br \/>\nand store them in the fridge until it\u2019s time to bake the brie.<\/li>\n<li>Just before serving, put the cold cheese straight from the fridge into a ceramic gratin or glass baking dish, and scrape onion mixture on top.<\/li>\n<li>Bake until the cheese is soft and oozing, 9 to 15 minutes. You should be<br \/>\nable to see the cheese start to ooze.spread the onions onto a round of Brie.\u00a0 Like all melty cheese dishes, this is best served warm while the cheese is at its softest and most delightfully gooey.<\/li>\n<li>Serve with French bread crostini\u2019s or crackers.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong> 6<br \/>\n<strong>Source:\u00a0<\/strong> cooking.nytimes.com\/recipes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m just not sure it gets much better than this\u2026Baked brie with caramelized onions and bacon!\u00a0 (The French Onion Baked Brie was too simular to warrent a separate recipe). Look for other brie variations on the blog.\u00a0 There is also a &#8220;Basic Brie&#8221; entry with\u00a0 more than you ever wanted to know about brie. Ingredients: &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/baked-brie-with-caramelized-onions-and-bacon.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Brie with Caramelized Onions and Bacon\/French Onion Baked Brie&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[],"class_list":["post-5873","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5873"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5873\/revisions"}],"predecessor-version":[{"id":11075,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5873\/revisions\/11075"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}