Baked Brie with Caramelized Onions and Hazelnuts and Variations Recipe

Looking for an easy Baked Brie with Caramelized Onions and Hazelnuts and variations recipe? Learn how to make Baked Brie with Caramelized Onions and Hazelnuts and variations using healthy ingredients.


Submitted by kath726

Makes 10 servings



baked and topped with your choice of ingredients. Several variations of this appetizer allow for a variety of serving options, each one sure to tantalize. Cranberry-onion chutney atop this French cheese is a standout mixture of flavor and texture.

Recipe Ingredients for Baked Brie with Caramelized Onions and Hazelnuts and variations

1/2 cup chopped yellow onion
2 tablespoons butter
15 ounce Brie Cheese
3 tablespoons apricot preserves
1/4 cup chopped hazelnuts (filberts) or pecans

Recipe Directions for Baked Brie with Caramelized Onions and Hazelnuts and variations

  1. For caramelized onions, in a small covered saucepan, cook onion in hot butter over low heat for 10 to 15 minutes or until tender and golden, stirring occasionally.

  2. Preheat oven to 325 degrees F. Place Brie on an ovenproof plate or baking sheet. Spread the apricot preserves on top. Top with the caramelized onion and sprinkle with nuts.

  3. Bake for 15 to 20 minutes or until cheese is softened. If baked on baking sheet, carefully transfer warm Brie from baking sheet to a serving platter. Serve with French bread slices and/or sliced fruit. Makes 8 to 10 servings.

  4. Baked Brie with Onions and Olives: Prepare caramelized onions as directed in Step 1. Remove from heat. Stir in 3 tablespoons coarsely chopped pitted kalamata olives, 3 tablespoons coarsely chopped pitted green olives, and 1/2 teaspoon snipped fresh oregano. In Step 2, substitute mango chutney for the apricot preserves and 1 tablespoon lightly toasted pine nuts for the hazelnuts. Bake as directed. If desired, serve with French bread slices or assorted crackers.

  5. Baked Brie with Cranberry-Onion Chutney and Pistachios: Prepare caramelized onions as directed in Step 1, except for Cranberry-Onion Chutney, after cooking the onions for only 5 minutes, stir in 2/3 cup fresh cranberries, 3 tablespoons sugar, 1 tablespoon pepper jelly, 1 tablespoon water, and 1/2 teaspoon finely shredded orange peel. Simmer, uncovered, for 10 to 15 minutes or until cranberries have popped and mixture is thickened, stirring occasionally. Set chutney mixture aside. Place Brie on the ovenproof plate. Omit the preserves and hazelnuts in Step 2. Bake the plain Brie as directed in Step 3. Top the warm Brie with the chutney and sprinkle with 1/4 cup chopped pistachio nuts. Serve with French bread slices.

  6. Make-Ahead Directions: Prepare caramelized onions as directed in Step 1. Cover and chill up to 24 hours. Allow to stand at room temperature for 30 minutes. Bake Brie as directed. For the Cranberry-Onion Chutney, prepare as directed above. Cover and chill up to 24 hours. Allow to stand at room temperature for 1 hour before using. If necessary, micro-cook cranberry mixture in a microwave-safe container, covered, on 100% power (high) about 30 seconds or until the cranberry mixture is just warm. Serve as directed over warm plain Brie.

Categories

Appetizers

Nutrition Facts
Serving Size 59.0g
Amount Per Serving
Calories
191
Calories from Fat
137
% Daily Value*
Total Fat
15.2g
23%
Saturated Fat
8.9g
45%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
286mg
12%
Potassium
91mg
3%
Total Carbohydrates
4.9g
2%
Dietary Fiber
0.3g
1%
Sugars
3.1g
Protein
9.2g
Vitamin A 7% Vitamin C 2%
Calcium 8% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • Very high in saturated fat
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