One-Pot Wonders

Baked Brie With Caramelized Onions & Wild Mushrooms

January 10, 2016
5 Ratings
Photo by boymeetsgirlmeetsfood
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 6
Author Notes

We love pulling this one out for a crowd over the holiday season—it's festive, indulgent and great for sharing with a group of friends. The bubbly cheese is perfect for attacking with baguettes or crackers! —boymeetsgirlmeetsfood

What You'll Need
  • 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
  • 1 medium sized brown onion, thinly sliced
  • 1/2 teaspoon brown sugar
  • 5 sprigs thyme
  • 1 bay leaf
  • 1/2 cup red wine
  • 3 cups assortment of wild mushrooms, cleaned
  • Salt and pepper, to taste
  • 1 medium sized wheel of good quality brie
  • baguettes and crackers, to serve
  1. Begin by heating the oven to 350F.
  2. Next, caramelize the onion on the stovetop with the brown sugar and extra-virgin olive oil. About 6 minutes into cooking the onions, toss in the thyme, bay leaf and the red wine.
  3. At this point, pop your brie in the freezer, for about 7 minutes. This will harden it up a bit, making it easier to remove the top rind later.
  4. Chop your mushrooms into smaller pieces—depending on the size of your mushrooms it will vary, but you want to aim for pieces that are small enough to pick up with a cracker, but not too small.
  5. Add the mushrooms to the onion mixture, along with more extra-virgin olive oil. Cook the mixture down for about 7 minutes. Add salt and pepper to taste.
  6. While the mushroom mixture is cooking, cover a small baking tin with two layers of foil. Put the brie into the baking tin, and scrape the top rind off of the brie—because you've frozen it, this process is much easier and you won't lose as much brie. And the removed rind makes for excellent snacking while you assemble the rest of the dish!
  7. Spread the mushroom and onion mixture evenly across the brie, and pop it into the oven.
  8. After about 12 minutes, when the brie is bubbling slightly including in the center, remove the brie from the oven. Serve immediately with plenty of bread and crackers for dunking—absolutely delicious!

See what other Food52ers are saying.

  • Lindsay Christians
    Lindsay Christians
  • Bob Quinn
    Bob Quinn
  • boymeetsgirlmeetsfood

4 Reviews

Lindsay C. January 26, 2019
I want to make this for a party tomorrow afternoon. I assume I can cook off the mushrooms and onions today and then assemble/ bake tomorrow? Could I go all the way to step 7 and then refrigerate? (My oven will be in heavy rotation, so the more I can do ahead the better!)
boymeetsgirlmeetsfood January 26, 2019
Yes, you can definitely make the mushrooms a day ahead! However I’d keep the mushrooms and cheese separate until ready to bake.
Bob Q. February 20, 2018
This is a real "Wow" any time and with a salad and a small Brie or similar cheese and a salad is a wonderful couples dinner. Instead of the brown sugar I recommend using a good sweet/medium-sweet sherry (not a cream sherry) or Marsalla, gives much more depth.
boymeetsgirlmeetsfood December 16, 2018
Thanks Bob! We look forward to trying this with Marsala instead- thanks for the tip!