Baked Brie topped with Wild Mushrooms and Caramelized Onions

Alex and I celebrated this past Christmas with a group of friends in Paris, and what better place to make baked brie? I decided to take the savoury route, and top mine with wild mushrooms and onions. I began with caramelizing half of a large white onion (red will also do) with a bit of brown sugar and olive oil.

About halfway through the caramelization process I threw in some thyme and a big gulp of red wine.

Next I chopped an assortment of wild mushrooms into smaller bits so that they would be easier to manage with the melty brie on crackers and chunks of bread.

Then I quickly ran the mushrooms under some water to remove the dirt. Again, this is not ideal, however cleaning mushrooms without a brush of some sort is quite a task! After they were clean, I threw them in the pan with the onions and added more olive oil.

I then added salt and pepper to taste, as well as another sprig of thyme and a bay leaf. Then I let the mixture cook down for a few minutes.

While the mixture was cooking down I covered a small, round baking pan with two layers of foil.

I then scraped the rind off of the top of a round of brie- this task was made easier by putting the brie in the freezer for about seven minutes prior. This way it held its shape and I didn’t lose too much of the actual brie while scraping.

Don’t waste the rinds though! They make for wonderful snacking.

Next I preheated the oven to 350 F and topped the brie with the mushroom and onion mixture, taking care to spread it evenly.

I popped it in the oven for twelve minutes or so (the brie should be bubbling slightly when you take it out), and then sliced it while still warm and served it with warm baguettes. Deliciously festive!


Baked Brie topped with Wild Mushrooms and Caramelized Onions