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Caramelized Onion, Pinot Noir & Cranberry Filled Brie en Croute

Classic winter fare, easy to make several at a time & freeze them for the holiday season.

1 red onion, quartered and sliced

Olive oil

4 oz of fresh cranberries


1 tsp. of fresh thyme

Pinch of salt

¼ cup of Pinot Noir

1 sheet puff pastry, or filo, follow the buttering of the layers if you choose filo

1 5" whole round brie, sliced and chilled horizontally

1 beaten egg

1 or 2 baguettes

Sauté onions in oil over medium heat stirring occasionally until very dark. Add the rest of the ingredients, raise the heat and sauté another 10 minutes to reduce and meld. Cool the filling.

Roll out one sheet of the puff pastry on floured surface firmly. Place half of the horizontally cut brie face up and spread the filling over the top. Take the other half of the brie and ‘sandwich’ the filling.

Next you will cut the puff pastry into a circle and brush with egg. Carefully take the puff pastry and enclose the brie. Then take more egg wash and brush over the outside. Sprinkle a little sugar on top and freeze the finished result. Freezing is important so that the brie holds it’s shape.

Once frozen, you can place the Brie en Croute on a vegetable oiled sheet and set the oven for 350 degrees. When the oven reaches this temperature, you will then bake the Brie en Croute until golden (about 15 minutes).

Serve on a platter with the sliced baguettes and apple slices


Lynette La Mere, Executive Chef, Pure Joy Catering


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