Tested till perfect Baked Brie with Cranberry Caramelized Onions
Baked Brie with Cranberry Caramelized Onions
Photography by Matthew Kimura

Baked Brie with Cranberry Caramelized Onions

If time is short, you can make the topping well ahead and even spread onto the Brie up to a day ahead. The marriage of rich melting cheese with sweet yet tangy soft onions is unforgettable. Serve with lavash or toasted baguette slices.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 32 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 tbsp 1tbspvegetable oil
  • 1-3/4 cups 1-3/4cupsfinely chopped sweet onionsweet onions
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspwine vinegar
  • 1 pinch 1pinchdried thyme
  • 1 tbsp 1tbspchopped dried cranberrydried cranberries
  • 1 1round Brie cheese, (8 oz/230 g)
  • 2 tsp 2tspminced fresh parsley
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In skillet, heat oil over medium heat; fry onion, salt and pepper, stirring occasionally, until light golden, about 12 minutes.

Sprinkle with sugar; cook over medium-low heat, stirring occasionally, until golden brown, about 20 minutes.

Stir in vinegar and thyme, scraping up brown bits on bottom of pan; cook for 2 minutes. Scrape into bowl; let cool. Stir in cranberries. (Make-ahead: Cover and refrigerate for up to 48 hours.)

Spread onion mixture over cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature before continuing.) Place on small baking sheet; bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Transfer to serving plate; sprinkle with parsley.

Nutritional Information Per Each Of 8 Servings: about

cal 139 pro 6g total fat 10g sat. fat 5g
carb 7g fibre 1g chol 28mg sodium 181mg

% RDI:

calcium 6 iron 2 vit A 5 vit C 3
folate 10
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