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.
The best thing about this caramelized onion brie en croute is there are just four simple ingredients.
- brie round
- crescent roll sheet or rounds
How to Make Caramelized Onion Bake Brie Crescent
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 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 a 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.
Easy Appetizer Recipes
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
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