38 Reviews of Onion Brie Appetizer

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

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.

From: PistonsFan

On Mar 1, 2005

Made these for Christmas parties this year. I took the advice of another reviewer and froze them before trying to cut - it worked out great. This also works out well if you want to make them and bake later. I baked half for a party and saved the other roll in the freezer for another party. They just take a few minutes longer to bake if frozen.

From: Chef #226505

On Oct 17, 2005

I reduced the size by half, slicing the puff pastry lenthwise and rolling cinnamon-roll style — made easier by the fact that butter puff pastry here in Canada comes in 10 inch by 10 inch sheets that can easily be rolled out to 15inch by 10 inch sheets. I tried both Brie and Camembert on my family and they prefer the stronger camembert, provided that there is a lot of caraway to compliment it. The suggestion about freezing before cutting the rolls is dead on. In fact, I forgot a whole roll in the freezer, but sliced and baked it up a week later, with excellent results!

From: Babs in Toyland

On Nov 22, 2003

I made this to take to a party and everyone loved it! Very tasty stuff. Next time I make this I think I will cut the dough in half and roll up and then slice and flatten so they are smaller bite sized pieces. All in all though this is a really impressive dish to make with great flavor. Great recipe keen5!

From: ann in TN

On Dec 19, 2003

This was so unsual, I knew it would be either wonderful or terrible. It was DELICIOUS! I ended up chopping the brie into tiny cubes VS "spreading" as the recipe said. Don't skimp on the caraway seeds !

From: jedi master in training

On Dec 4, 2005

These little rolls were delicious! They are great out of the oven and at room temp. I also cut the puff pastry in half and made twice as many bite sized pieces. Only variation for me was that I fried a few pieces of bacon first and fried the onions in the bacon grease instead of the butter. Then I crumbled the bacon into the onion mixture when the onions were caramalized. Thanks for the great recipe.

From: JessD

On Jan 27, 2005

I have had lots of requests for the recipe of these little rolls after I made them for a surprise 60th birthday cocktail party for my mother in law. They were very easy and quick to make. I assembled them the morning before the party and left them in the frig until just before cutting them and putting them in the oven. They were lovely.

From: najwa

On Dec 13, 2004

Excellent! This is so simple to make, yet looks and tastes great! I found that a sawing motion when cutting is best .. thanks for posting!

From: PBF

On May 20, 2007

These are fabulous - sweet and savory at the same time. I took these to a potluck today and they were by far the first item gone. People went back for more and more! I doubled the recipe and also tried to make them a little more bite-sized. I have a few comments on that. I ended up doing what many posters say they would do - cut the dough in half and roll them smaller. I had a problem with that in the end because there just wasn't enough dough to hold in the onions. I had to really pinch the sides together and even still, they would pop open in the oven and it would be hard to keep the filling in. I think you'd have to leave them the original size if you want to keep them from falling apart. OR - I was thinking when I make these again, I might make them into those little purse things - take some dough, put the brie/camembert, onion and carraway inside and fold the dough up and around it to make a little pocket thing that is sealed in the top. I don't know if it would work but it would keep the filling in and still have them bite-sized. Another way might be to make little puff pastry cups and fill them with the cheese, onion and seeds. I'm going to have to experiment. The other issue I had was when cooking these, the filling that leaked out turned quite dark brown on the outside - so I ended up trimming off the leaked cheese and onion with kitchen shears to keep them looking neat. I tried using a knife but it was a lot harder than the shears, just in case anyone else runs into this. I will definitely make these again and experiment a little. I made the rolls a day ahead and refrigerated them until ready to cook, and that held it all together very nicely for slicing.