French Onion Baked Brie

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Brie cheese is topped with caramelized onions and wrapped in puff pastry for an easy and elegant appetizer.

Recipe tags: beef base, moderate difficulty, app, beef, other

2 Tbsp	butter
3	large onions, thinly sliced
1 Tbsp	finely chopped fresh thyme
¼ tsp	pepper
2 Tbsp	Better Than Bouillon^® Roasted Beef Base
1	egg
1 Tbsp	milk
1 sheet	frozen puff pastry (10-inch square), thawed
1 round (8 oz)	Brie cheese, very cold
1 pkg (8 oz)	crackers

1

Melt butter in large skillet set over medium heat. Cook onions, thyme and pepper, stirring frequently, for 8 to 10 minutes or until onions are slightly softened. Reduce heat to low; stir in Roasted Beef Base. Cook, stirring often, for 10 to 15 minutes or until onions are golden brown and caramelized. Let cool completely; refrigerate for at least 1 hour.
2

Preheat oven to 375°F. Whisk together egg and milk. Place pastry on lightly floured work surface. Place Brie in center of pastry; top with caramelized onion mixture. Gather edges of pastry up and over the filling, folding pastry together to enclose the filling.
3

Trim off any excess pastry; pinch and press pastry together to seal. Place on parchment paper–lined baking sheet. Brush egg wash over pastry (if pastry softens, refrigerate for 5 or 10 minutes).
4

Bake for 15 to 20 minutes or until pastry is golden brown. Let stand for 5 minutes before serving. Serve with crackers.

Tip: If desired, cut out decorative puff pastry shapes (such as stars or leaves) using cookie cutters, to garnish the top of the wrapped Brie cheese.

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