Photo: Dan Whalen
Onion Cranberry Pecan Baked Brie
When you say “baked Brie,” most people think of the classic dish in which the cheese is wrapped with pastry and topped with a super-sweet jelly. That can be great, but it’s really rich and heavy, and feels a little too fancy for a Super Bowl party. This version is a whole different animal. It feels modern and new, is balanced in flavor—savory, tart, and a little sweet—and has quite the kick if you add the optional habanero.
It’s simple to make: Bake until the cheese is super soft and bubbling, then stir in the ingredients. The result is like a cross between fondue and your favorite onion dip.
2 large onions, diced
2 Tbsp. butter, divided
1 habanero, minced (optional)
1/4 cup dried cranberries, minced
1 14-oz. wheel of Brie
1/3 cup pecans, chopped
1 Tbsp. brown sugar
Bagel chips or crackers for dipping
Preheat oven to 350. Cook the onions with 1 tablespoon of butter on medium-low until well browned, about 35 to 45 minutes. Add habanero and cranberries and stir well. Cook for 1 minute. Remove from heat.
Slice the rind off one side of the Brie wheel, leaving the rest. (If there is a little bit of rind remaining it is OK.) Put the Brie into a baking container with the removed rind side facing upward. Top with the onion mixture. Bake until melty, about 30 minutes.
Meanwhile, lightly toast the pecans in a dry frying pan, stirring often, about 5 minutes. Once toasted, add in 1 tablespoon of butter and the brown sugar. Cook 2 minutes. Remove from heat.
Remove the Brie from the oven. Top with the pecan mixture. Stir the Brie to mix everything in really well. Serve with chips or crackers.
More game-time dips:
What’s on your Super Bowl menu? Tell us below!