Baked Brie with Balsamic Red Onions | Smitten Kitchen with Deb Perelman

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a tangy flavor while apple cider vinegar is more economical.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lighter and lower in calories, while homemade dough can be more cost-effective.

Welcome to the Smitten Kitchen, today we're making baked brie with balsamic red onions.

Instead of puff pastry, we're using a galette dough made from all-purpose flour, fine sea salt, sugar, and cold butter.

Start by whisking together the flour, salt, and sugar.

Work the cold butter into the flour using a pastry blender or your fingertips until it resembles coarse breadcrumbs.

Add a little sour cream and two tablespoons of cold water, stirring until it forms a shaggy dough.

Scoop the dough onto parchment paper and flatten it into a round disc, then chill it in the fridge.

Slice one large or two smaller red onions and cook them in melted butter for about five minutes until soft and slightly brown.

Add half a teaspoon of fine sea salt, a couple teaspoons of brown sugar, and two tablespoons of balsamic vinegar to the onions, cooking for another three to five minutes until they are jammy and caramelized.

Roll out the chilled dough on a floured surface into a round shape that fits your brie cheese.

Spread one teaspoon of Dijon mustard in the center of the dough where the cheese will go.

Place half of the balsamic red onion mixture on the mustard, sprinkle with fresh herbs (thyme or rosemary), and place the cold brie cheese on top.

Spread a little more Dijon mustard on top of the brie and add the remaining onions and herbs.

Fold the sides of the dough over the brie to create a packet, pleating as you go.

You can prepare this in advance and refrigerate it for up to two days before baking.

When ready to bake, preheat the oven to 400°F (204°C).

Bake the wrapped brie for 30 minutes until the crust is golden brown and flaky.

Cooking Techniques

Equipment Needed

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