Baked Brie

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Baked Brie with Fig Jam and Caramelized Onions is on deck today and can easily be the most impressive yet easy appetizer you serve for your family this Thanksgiving or holiday season!

Baked Brie with Fig Jam and Caramelized Onions from (@whatsgabycookin)

We’re talking a whole wheel of brie wrapped in puff pastry and baked until golden and gooey. But let’s not forget that we are adding a few tablespoons of fig jam AND some sweet and delicious caramelized onions. The whole situation when baked together is absolute perfection!

A few things to keep in mind when it comes to Baked Brie:

Do you need to take the rind off of baked brie: you do not!! Keep it on and it’ll soften up as you bake.

Can you use store bought puff pastry dough: you sure can and I would HIGHLY recommend that rather than making it yourself. I haven’t made my own puff pastry dough since pastry school and I have no intention of doing it anytime soon. Store bought is a great alternative that saves a ton of time.

Can I use a different flavor of jam or preserves: absolutely. Fig jam is our favorite but raspberry preserves are insanely amazing as well. Skies the limit!

Baked Brie with Fig Jam and Caramelized Onions from (@whatsgabycookin)

Add this to your Thanksgiving menu and you are going to be the HERO of. the appetizer game! And if you need a refresher on how to make caramelized onions – check this out here!

Did you love this baked brie recipe? If so check these out:

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Baked Brie with Fig Jam and Caramelized Onions from (@whatsgabycookin)

Baked Brie with Fig Jam and Caramelized Onions

5 from 4 votes
Talk about the most delicious appetizer of all times – this Baked Brie with Fig Jam and Caramelized Onions is truly perfection!!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 8 people


  • 1 sheet frozen prepared puff pastry, thawed
  • all purpose flour, for rolling
  • 1 round brie cheese (about 8-12 ounces)
  • 1 large egg, whisked
  • 2-4 tablespoons fig jam
  • 1/2 cup caramelized onion (recipe below)
  • Baguette slices or crackers, for serving

For the Caramelized onions

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 yellow onions, finely sliced
  • kosher salt and freshly cracked black pepper to taste


  • Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment and set aside.
  • Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.
  • Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. Transfer the wrapped brie to the baking sheet and chill in the fridge for 10 minutes.
  • Brush the pastry all over with the beaten egg and then transfer to the oven. Bake until the pastry is deep golden-brown, 35 to 40 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm

To make the caramelized onions

  • In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 35-45 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Remove and set aside to slightly cool once caramelized.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. I have some brie and was so boring to just serve it with crackers. This is a much more delicious alternative. Why didn’t I think of this?

  2. I like this idea! I love anything with cheese and I think this is easy enough for even me to make! I will have to try this!

  3. I don’t think De-thawed was the word you were looking for, isn’t the pastry supposed to be defrosted. Good idea although I like using blueberry preserves with my Brie.

  4. I catered a party for a friend about 30 yrs ago and this was a request,Thought it sounded bad .Used fishing line to cut brie in half put one half on filo pastry sheet put half a small jar of blackberry jam on it and covered it with the other half of wheel and folded dough edges over the top put another filo pastry sheet on top made a ribbon and other decor on top with leftover pieces egg washed it and cooked till golden could not leave it alone all night and great hit at the party now its always a request when you bring it once !!!

    1. Like to see picture of this when complete it must look great! Very festive! 30yrs ago that was defiantly forward thinking! Yumyum

    1. it’s linked in the blog post but I just updated the recipe to include caramelizing instructions!!

    1. it’s linked in the blog post but I just updated the recipe to include caramelizing instructions!!

  5. This couldn’t have come at a better time!
    I canned 16 jars of fig jam last month (picked the figs myself from neighboring tree)…. and was looking for some good recipes!
    This is AMAZING!
    I was going to give the jam as gifts….. but now I might keep them all!
    Thank you!

  6. The bottom of the puff pastry burned on the parchment paper. It was still so delicious but what can I do next time to avoid the char?

  7. 5 stars
    This Baked Brie is so awesome. I love the addition of the caramelized onions. It baked up beautifully and I served with warm bread, sliced apples, figs and pears. Very, very good and extra fancy for the Holidays!!

    1. Camembert is an easy swap but similar taste profile. you can ask your cheese monger at your local market for a more milk brie! I bet they would have a good suggestion!

  8. 5 stars
    This was sooo good! My Brie did not get gooey and melty- maybe because we waited like 15 minutes to eat it after it came out of the oven – but it was still delicious! Maybe next time I’ll cut the skin off the Brie to make sure it melts the way I want it to….

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