• Jennifer Lee

Baked Brie

Updated: Nov 10, 2019



Baked brie has long been a favorite of mine, especially around the holidays when you want something warm and comforting. This version has a delicious layer of pepper jelly topped with slow sauteed onions and the combination it AMAZING! Plus it's great any time of the year. I am in love with this flavor! It just makes your mouth happy! Let's get to it shall we?

Ingredients are simple. You'll need a round of brie, 2-3 onions, olive oil, some sort of cracker or chip, a half jar of pepper jelly. I used Jennifer's Kitchen Confetti Pepper Jelly this time but have also made it with thee Hot confetti and love that for when I am craving a little more heat. The recipe will work with any of our flavors which is always a bonus!


My onions were very small so I used more in this recipe. Think 2 LARGE onions or multiple smaller ones. This will work with any type onion, you can even mix them. This goat brie was exceptional also! Any of our pepper jellies will work, just choose the one that you like the most!

Preheat oven to 350 and slice all onion about 1/4 - 1/2 inch thick. Discard ends.


Next, drizzle a little olive oil in a skillet over low heat, enough to coat the bottom when warm but we don't want our onions swimming!


Add all the onion slices to the heated pan to slow saute the onions.


Sauteing slow over medium low heat is important as it helps caramelize the onions which changes what could be a real palate burner into a sweet compliment to the dish. Stir the onions occasionally while they cook. This process can take about 15 minutes. The onions turn a gorgeous golden when they are finished.


During the cooking process be sure to sprinkle onions with a bit of salt and pepper to taste. Stir in.


Meanwhile let's get everything else ready! When you unwrap your brie you will notice it has a white starchy rind, do not cut this away. It is edible and softens when cooked. Place the brie in an oven safe dish and top with pepper jelly. Pictured here is a ceramic "Brie Baker" which you can find in a specialty kitchen store. You can really use any oven safe dish that you would like to serve the brie in. Keep in mind when choosing your serving vessel that warm brie once cut begins to spread. If you prefer to transfer baked brie onto a different surface after it's cooked, like say a non-oven safe item, simply place parchment under brie prior to cooking and then afterward you can slide the brie onto it's new dish. I can't function in the kitchen without parchment paper, it is a lifesaver!


Brie typically comes in two sizes, the one pictured is smaller and as such used about 1/2 jar of pepper jelly. If you opt for a different shape or size just be sure to cover the entire top with a thick coating of jelly. Once your brie is completely covered with pepper jelly, mound the onions on top of the jelly. BIG heaps are fantastic! The onions will cook down so don't worry that its too much. There's a lot of cheese to go around with all of that tangy pepper jelly and savory onions.


Look at the mountain of sauteed onions! YUM! Now its time to bake our brie until it's warm and starting to melt, about 15-20 minutes. you will notice the brie begins to swell a bit and look puffy or rounder when it is approaching "doneness".


Now that it's finished baking, look at that goodness! You will need a spreader or small/cheese knife for cutting into the brie, expect it to ooze out cheese when its cooked through. A wide blade is helpful for cutting and serving.


Serve with pita chips, crackers or bagel chips, or a combination even. Anything that is firm and can hold the dip without breaking too badly is great. Definitely use a serving knife to assist or you will end up with broken chips all in your brie and no one wants that mess!


Looking to get started? Here are some shopping links to help you on your way! Hope you enjoy this recipe! It's become one of my favorites!



#pepperjelly #brie #cheese #appetizer #jenniferskitchen #fromjenniferskitchen

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Homewood, Alabama  |  Jennifer@fromjenniferskitchen.com  |  205.482.6242

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