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A go-to signature appetizer that is easy to make is needed in one’s hip pocket. If a pop-up girl’s night happens, you want to make sure you have snacks. My signature appetizer is a Baked Kahlua Pecan Brie. I love it with apple slices and pairs perfectly with Kahlua cocktails or wine. Since I am gluten-free, I rarely make a brie en croute, but when I do I make this caramelized onion brie en croute. Everyone loves this caramelized onion baked brie crescent round.
Caramelized onion baked brie crescent round is a simple combination of butter and onions browned until caramelized and piled into a brie round wrapped in crescent rounds.
Caramelized Onion Baked Brie Crescent Round
Start by slicing the onions thinly and adding them to a saute pan with the buttered already melted in it. Stir to coat the onions completely and let cook over a medium-low heat for 20 minutes, stirring occasionally.
When the onions are completely cooked they will completely be a brown caramel color. The bottom of the saute pan will start to get the bit of goodness. I pour a little bit of water in the pan to help the onions absorb these flavors.
Lay the crescent rounds sheet out without separating the individual pieces. You can also use a crescent sheet or crescent rolls dough. I like the shape of the sheet of dough with the rounds as it is closer to square than the sheet or rolls. Place the five-inch brie round on the crescent rounds sheet of dough. I cut the top of the brie rind off before placing and then spoon the caramelized onions over the top of the brie.
Bake for 12-15 minutes on 325 degrees or until the dough is golden brown.
Serve the brie with pretzel crackers, regular crackers or even apple slices. Heck, after a few drinks you may just eat it with a fork and a knife. This caramelized onion baked brie crescent is amazing.
Caramelized Onion Brie En Croute Recipe
Caramelized Onion Brie En Croute
- 1 large vidalia onion, sliced
- 4 tablespoons butter
- 5 inch brie round
- 1 can Crescent Rounds, 8-ounce can
- Place the butter in a saute pan and melt. Add the thinly sliced onions to the butter. Cook over medium-low heat for 20 minutes, stirring occasionally. Pour a small amount of water into the pan toward the end to help the onions absorb the browned bits from the pan.
- Cut the top of the rind off the brie.
- Unroll the crescent rounds onto a cookie sheet, not separating each individual strip.
- Put the brie round with the rind removed from the top side up. Spoon the onions over the brie. Leave any excess butter in the pan.
- Bring the edges up and around to fully incase the brie. Pour the remaining butter over the top of the dough.
- Bake on 325 for 12-15 minutes or until the crescent is browned. Let sit for 15 minutes before cutting.
- Serve with crackers or apple slices.
Linked up at weekend potluck
- Brussels Sprouts with Pecans and Honey - September 30, 2020
- English Muffin Egg Cups – Individual Breakfast Casseroles - September 27, 2020
- English Muffin Garlic Toast – Easy Homemade Garlic Bread - September 23, 2020