Print

Brie Pull-Apart Bread with Pear and Caramelized Onions Recipe

Brie Pull-Apart Bread with Pear and Caramelized Onions Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

This Brie Pull-Apart Bread with Pear and Caramelized Onions is a savory and slightly sweet appetizer perfect for sharing. Layers of gooey Brie, tender caramelized onions, and sautéed pear slices are stuffed inside a crusty sourdough loaf, then baked to melty perfection. Fresh herbs and buttery richness elevate each bite, making it an ideal dish for gatherings, holidays, or cozy nights in.

Ingredients

Scale

Caramelized Onions

  • 3 large sweet onions
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp kosher salt (for onions)

Pear and Cheese

  • 1 pear
  • 1 tsp butter
  • 300 g wheel Brie cheese

Herb Butter and Bread

  • 6 tbsp butter, divided
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1 loaf round sourdough bread
  • kosher salt
  • pepper

Instructions

  1. Caramelize the Onions: Thinly slice the sweet onions. In a wide skillet, heat 2 tbsp butter and olive oil over medium heat until the butter melts. Add the sliced onions and sprinkle with 1 tsp kosher salt. Cook on medium for 3 to 4 minutes until onions soften, then reduce heat to low and continue cooking for 45 to 60 minutes, stirring regularly, until onions are very tender and deep brown. Transfer onions to a bowl and set aside.
  2. Prepare the Pear: Peel and quarter the pear. Slice each quarter crosswise into approximately 1-inch wide pieces. Heat 1 tsp butter in a small skillet over medium-high heat, then add pear slices. Sauté for 2 to 3 minutes until slightly softened but still firm. Transfer to a bowl and set aside.
  3. Slice the Brie: Cut the Brie wheel into slices, then further cut each slice into 2 or 3 pieces about 1 inch wide.
  4. Score the Bread: Make five deep cuts about 1 inch apart, cutting three-quarters through the loaf. Turn the bread and make another five cuts crosswise to create a chessboard pattern, ensuring you do not slice all the way through.
  5. Stuff the Bread: Evenly spread caramelized onions along the cuts in the bread. Insert pieces of Brie cheese between each bread cube, then add pear slices beside each piece of Brie.
  6. Prepare Herb Butter: In a small saucepan, melt the remaining 4 tbsp butter. Stir in chopped fresh parsley, thyme, and a pinch of kosher salt and pepper.
  7. Bake the Bread: Tear two long pieces of foil and cross them on a baking sheet. Place the stuffed loaf in the center. Brush the herb butter mixture evenly over the loaf. Gather the sides of the foil around the bread to partially cover it and add another piece of foil as a tent on top.
  8. Finish Baking: Bake in a preheated oven at 400°F (204°C) for 20 to 25 minutes, until the cheese is melted completely. Let the bread cool briefly before serving.

Notes

  • Use a sharp serrated knife to carefully make the cuts in the bread without slicing the loaf completely.
  • Brie can be substituted with Camembert for a similar creamy texture.
  • Adjust the amount of herbs in the butter mixture to your taste preference.
  • Serve warm for the best gooey cheese pull effect.
  • Pair with a crisp white wine or sparkling water for a delightful appetizer experience.

Nutrition

Keywords: brie pull-apart bread, caramelized onions, pear, sourdough bread appetizer, cheesy pull-apart bread, baked brie appetizer

Find it online: https://www.sanacooks.com/brie-pull-apart-bread-with-pear-and-caramelized-onions-recipe/