Recipes // Spreads // Baked Brie with Caramelized Shallots

Baked Brie with Caramelized Shallots


By Vanessa Cantave

Serves 8 as an hors d’oeuvre


  • One 16-ounce round French Brie
  • ¼ cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • ½ pound (about 6 medium) shallots, thinly sliced
  • 1/8 teaspoon each kosher salt and freshly-ground black pepper
  • 1 tablespoon granulated sugar
  • ½ tablespoon fresh thyme leaves, minced
  • ½ cup rosé wine
  • ¼ cup smoked almonds, chopped
  • 1 baguette, sliced into thin rounds


  1. Preheat oven to 350 degrees F.
  2. Carefully remove the top of the rind from the Brie with a chef’s knife; discard top.
  3. Place the Brie in an 8-inch round ceramic or cast iron baking dishand set on a rimmed baking sheet.
  4. Sprinkle cheese with the brown sugar and bake until the sugar is melted, about 20 minutes.
  5. Meanwhile, melt the butter in a medium, heavy-bottomed sauté pan over medium heat.
  6. Add the shallots, salt and pepper and cook, stirring occasionally, until the shallots are tender.
  7. Add the sugar and thyme, reduce the heat to medium-low and cook for 20 minutes more, stirring occasionally to prevent the shallots from burning, until they are very soft and golden brown.
  8. Carefully add the wine to the pan and cook, stirring, until all of the liquid has evaporated.
  9. Place caramelized shallots in a bowl and set aside to cool slightly.
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