Hot Honey Baked Brie Bread Bowl with Caramelized Onions (Print Version)
Warm, gooey baked brie infused with hot honey and sweet caramelized onions, served in a crusty bread bowl. An irresistible appetizer for any gathering.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Edible Vessel
01 -
1 large (1 1/2 lb) round sourdough bread loaf
02 -
2 tbsp olive oil
→ Sweet & Spicy Brie Core
03 -
1 (13-16 oz) wheel of Brie cheese
04 -
1/4 cup honey
05 -
1 tsp red pepper flakes
06 -
1/4 cup chopped pecans
07 -
1/4 cup dried cranberries
08 -
1 tbsp fresh thyme leaves, chopped
→ Golden Onion Jam
09 -
2 large yellow onions, thinly sliced
10 -
2 tbsp unsalted butter
11 -
1 tbsp olive oil
12 -
1/2 tsp salt
13 -
1 tbsp balsamic vinegar
14 -
Salt and freshly ground black pepper, to taste
→ Aromatic Finishing Touch
15 -
Fresh thyme sprigs, for garnish
# Instructions:
01 -
Melt 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-low heat. Add 2 large yellow onions, thinly sliced, and 1/2 tsp salt. Cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and very soft.
02 -
Stir 1 tbsp balsamic vinegar into the caramelized onions. Season with salt and freshly ground black pepper to taste. Remove from heat. Preheat oven to 375°F (190°C). This golden onion jam is a crucial layer for your Hot Honey Baked Brie Bread Bowl with Caramelized Onions.
03 -
Carefully cut a deep circle into the top of 1 large (1 1/2 lb) round sourdough bread loaf, leaving a 1-inch border. Scoop out the bread interior, leaving a sturdy shell. Tear the removed bread into bite-sized pieces for dipping.
04 -
Brush the inside of the bread bowl and the torn bread pieces with 2 tbsp olive oil. Place the bread bowl on a baking sheet. Arrange the torn bread pieces around the bowl, ready for baking.
05 -
Place 1 (13-16 oz) wheel of Brie cheese into the hollowed bread bowl. Drizzle with 1/4 cup honey and sprinkle with 1 tsp red pepper flakes, 1/4 cup chopped pecans, 1/4 cup dried cranberries, and 1 tbsp fresh thyme leaves. This creates the sweet and spicy core of your Hot Honey Baked Brie Bread Bowl with Caramelized Onions.
06 -
Bake for 15-20 minutes, or until the Brie is melted and bubbly, and the bread is golden brown. Spoon the caramelized onions over the baked Brie. Garnish with fresh thyme sprigs. Serve immediately for the best Hot Honey Baked Brie Bread Bowl with Caramelized Onions experience.
# Notes:
01 -
For a quicker prep, the caramelized onions can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Gently reheat before serving.
02 -
Feel free to customize the Brie core! Walnuts or pistachios can replace pecans, and dried apricots or figs work well instead of cranberries.
03 -
While the sourdough bread is perfect for dipping, consider serving with apple slices, pear slices, or crackers for additional dipping options.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through.
# Tools You'll Need:
01 -
Bread knife
02 -
Cutting board
03 -
Small saucepan
04 -
Baking sheet
05 -
Parchment paper
06 -
Small bowl
07 -
Serving spoon
# Nutrition Facts (Per Serving):
Calories: 535 kcal
Total Fat: 27 g
Total Carbohydrate: 52 g
Protein: 20 g