Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Cut the onion in half through the root, trim off the tip, remove the peel, and slice thinly from root to tip. Discard the root and tip.
- Heat canola oil in a pan over medium heat. Add the sliced onions, season with salt and sugar, and stir well to coat.
- Reduce the heat to medium-low and cook the onions, stirring every 5–10 minutes. When they start to look dry, stir in the butter. Continue cooking for 45–60 minutes, or until the onions are richly caramelized and deep brown.
- Combine the caramelized onions with crushed pecans and dried thyme in a bowl. Set aside.
- Ensure the puff pastry is fully thawed and gently roll it out to smooth any creases.
- Slice off the rind from the top of the brie and place the cheese, cut side up, in the center of the puff pastry.
- Spread the onion, pecan, and thyme mixture evenly over the top of the brie.
- Fold the edges of the puff pastry up and over the brie, pressing and sealing all seams tightly to prevent any cheese from leaking out.
- Whisk the egg white and brush it all over the surface of the wrapped pastry.
- Set the pastry-wrapped brie on a lightly greased baking sheet. Bake for about 30 minutes or until the pastry is golden and crisp.
- Remove from the oven and let it rest for 10 minutes before cutting and serving.
Notes
Caramelize the onions fully for the best flavor; if they are undercooked, the filling will be less sweet and complex. The brie can be assembled and kept covered in the fridge up to a day ahead. Substitute walnuts or almonds if needed, or omit the nuts for a nut-free version. Serve warm with crackers, sliced apples, pears, or pretzels for dipping. To store leftovers, refrigerate in an airtight container for up to two days. Reheat in a 350°F oven until warm and crisp; microwaving is quicker but won't keep the pastry crisp.