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Nutrition Facts

Serving Size 1 dozen 473g

Recipe makes 1 1/2 dozen)

The following items or measurements are not included below:

1/2 teaspoon white wine vinegar

Calories 1541
Calories from Fat 988 (64%)
Amount Per Serving %DV
Total Fat 109.9g 169%
Saturated Fat 44.6g 222%
Monounsaturated Fat 48.7g
Polyunsaturated Fat 10.1g
Trans Fat 0.0g
Cholesterol 277mg 92%
Sodium 1104mg 46%
Potassium 559mg 15%
Total Carbohydrate 107.8g 35%
Dietary Fiber 5.0g 20%
Sugars 25.8g
Protein 33.7g 67%

how is this calculated?

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Recipezaar's 2009 Top-Rated Thanksgiving Menu

Recipezaar

Onion Brie Appetizer

Recipe #73844 | 57 min | 45 min prep | add private note
(36) RATE IT NOW Print Recipe

By: keen5
Oct 22, 2003

Guests will think you spent hours preparing these appetizers. They are very pleasing to the eye and the taste of Brie, caramelized onions and caraway is delicious. Prep time is approximate and includes the 15 minute chill time.

1 1/2 dozen (change servings and units)

Ingredients

Directions

  1. 1
    In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.
  2. 2
    Remove with a slotted spoon and cool to room temperature.
  3. 3
    On a lightly floured surface, roll puff pastry into an 11x8 inch rectangle.
  4. 4
    Spread Brie over pastry.
  5. 5
    Cover with the onions; sprinkle with caraway seeds.
  6. 6
    Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.
  7. 7
    Using a serrated knife, cut into 1/2 inch slices.
  8. 8
    Place on parchment paper-lined baking sheets; flatten to 1/4 inch thickness.
  9. 9
    Refrigerate for 15 minutes.
  10. 10
    In a small bowl, beat egg and water; brush over slices.
  11. 11
    Bake at 375°F for 12-14 minutes, or until puffed and golden brown.

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Featured Reviews for This Recipe

From: BayGrice

On Nov 5, 2009

I made this for a new Bon Apetit group and they all enjoyed and have asked for the recipe. Based on what other comments said, I microwaved the brie for about 20-25 seconds which made it 'spreadable'. Hope that tip helps. I also used vidalia onions and I think I'll use a sharper onion next time for a more savory taste. This was a little sweet, but still very tasty.

2 people found this review helpful

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    From: little_wing

    On Sep 9, 2009

    Well, I think I will need some practice to make mine as pretty as the pictures, but these tasty tarts are sure to please. Very versatile in that it would fit right in at a casual get together or a more elegant dinner. Thank you so much for sharing this!

    1 person found this review helpful

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    From: Bergy

    On Aug 5, 2006

    This is the third time that I have made this wonderful appetizer - this time I used a bit more brie and again used a full pkg of Puff Pastry (295 gram) The brie, even when soft, is a bit difficult to spread so I chop it in little bits and distribute it evenly - My friends ALL enjoy this recipe5 Aug 06 As you said people will think you spent hours preparing this wonderful appeitizer - I knew we would like it so I doubled the recipe - I used a 295 gram pkg of puff pastry (this is the size that has 2 blocks in it.), 3 good sized onions, 3 tbsps of brown sugar, 1 tsp rice wine vinegar,Two 175Gram of Camembert - be generous with the caraway. I have 3 dozen going into my freezer. It is so easy, so attractive and so good Thanks Keen5 — Added comments - I made these again and this time I left them slightly under baked so when they are defrosted and baked they will be a perfect color. Another hint leave space between them so the heat can get between them as they puff & bake -This recipe is a regular for my Christmas appetizers Thanks again Keen5

    27 people found this review helpful

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    • From: Vina

    On Apr 11, 2004

    I had a lot of difficulty rolling, cutting, and transferring these morsels, but am I ever glad I stuck with it! They were terrific. After I mangled the first several, I decided to wrap the roll in saran and let it sit in the freezer for 20 mins. to firm up. That worked well and the rest looked almost as pretty as the picture! I will surely make these again, many times over. Thanks for a real treat.

    20 people found this review helpful

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    • Read all 38 reviews

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