French Onion Baked Brie

By Melissa Clark

Published Dec. 22, 2025

French Onion Baked Brie
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(72)
Comments
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Instead of being covered in pastry, this baked Brie recipe lets the runny, tangy cheese take center stage, happily oozing into a baking dish along with a caramelized onion topping, which gives the whole thing French onion soup vibes. You can make the onions a few days ahead of time. Then just spread them onto a round of Brie or Camembert and pop it into the oven before serving with crostini or crackers. Like all melty cheese dishes, this is best served warm while the cheese is at its softest and most delightfully gooey.

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Ingredients

Yield:6 to 8 servings
  • 2tablespoons extra-virgin olive oil, plus more as needed
  • 1large Spanish onion, halved and very thinly sliced
  • 2thyme or rosemary sprigs
  • Salt
  • ½teaspoon balsamic vinegar, plus more to taste
  • 1small baguette (about 8 ounces), sliced on the bias
  • About 8 ounces Brie (leave the rind on)
  • Chopped fresh herbs, such as dill, parsley, mint or chives, for serving
  • Grapes, tangerine segments and nuts, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

222 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 351 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees.

  2. Step 2

    In a small skillet, heat the oil over medium heat. Add the onion, thyme and a pinch of salt and cook until very tender and deeply brown at the edges, 20 to 30 minutes. If the pan starts to dry out, add a splash of water.

  3. Step 3

    When the onions are golden and jammy, stir in vinegar and another pinch of salt, adding more to taste. You can make the onions a few days ahead and store them in the fridge until it’s time to bake the Brie. You might need to add an extra few minutes onto the bake time if you start with cold onions.

  4. Step 4

    While the onions are cooking, make the crostini: Brush one side of each bread slice with oil. Arrange them oiled side up on a sheet pan and bake until the tops are golden, 8 to 13 minutes. Crostini can be made a few hours ahead or at the same time as the cheese.

  5. Step 5

    Just before serving, put the cold cheese straight from the fridge into a ceramic gratin or glass baking dish, and scrape onion mixture on top. Put the Brie in the oven on a rack below the crostini if baking at the same time, and bake until the cheese is soft and oozing, 9 to 15 minutes. You should be able to see the cheese start to ooze.

  6. Step 6

    Top with herbs and serve with crostini and whatever accompaniments you like.

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Ratings

5 out of 5
72 user ratings
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Comments

Natalie

I am so stoked to be the first to review this elegant and simple recipe. Made this for Christmas Eve - was thinking of a baked in phyllo type of deal, but I was intrigued by the simplicity of jammy onions with dried fruit. Didn’t disappoint. I used a mid-range supermarket Brie and a white onion (no vidalias in Bangkok), followed instructions, served with dried fruit and some honey on the side. Delicious!

Christina

I have made this for years with dried cranberries sautéed in with the onion and balsamic. Huge hit every time.

Heather

Joining Natalie in her stoke for this recipe! Also made it for Christmas Eve and we loved it! The onions work well as an accompaniment with plant based cheeses too. We have one family member with a dairy allergy and are always looking for ways to adapt the recipe and make it work for everyone. Thank you, Melissa Clark!

Ferguson

I baked my brie for 20 minutes to get it gooey and maybe could have gone a bit longer. Perhaps my 8 oz brie was on the thick side with a smaller diameter.

Alyssa

Totally forgot to add the thyme sprigs but it was still lovely. Would definitely make again!

Yossarian

We've never had great success with caramelizing onions. Anyone know a *foolproof* method - stovetop, Dutch oven, slow cooker, or instant pot?

Cath

@Yossarian slowly on a low flame, it takes much, much longer than the recipe tells you -between 30 minutes to an hour depending on how many you’re making. Given that, I make huge batches and keep them in the fridge.

Vicki K

I think NYT allows links. I always make caramelize onions in my 4 quart slow cooker. It comes out great every time. I make a big batch and freeze what I don't use. If you cook it the minimal time it will be caramelized onions. If you keeps cooking it, it becomes bacon jam which is delicious. https://www.allrecipes.com/article/how-to-make-slow-cooker-caramelized-onions/

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