In Good FlavorBrie Cranberry and Caramelized Onion Dip is a delicious blend of melty brie, sweet-tart cranberries, tender caramelized onions, and nutty chopped pecans. It is served with toasted baguette slices for an incredible, easy to make holiday appetizer!
Holiday celebrations will ramp up in the upcoming days, and this cranberry and brie dip is an appetizer that everyone will love! Although it looks elegant, this hot cheese dip requires only a few ingredients and is easy to make, delivering incredible flavor.
The dip takes about 15 minutes to prepare before baking, most of which is spent caramelizing the onions. I’ve included a simple shortcut in the recipe to quickly caramelize the onions, allowing them to be incorporated into the dip quickly. Once prepared, the dip is baked until it becomes gooey and delicious!
This brie dip recipe is my at-home version of one that my husband and I enjoyed last summer at a winery. It was beautifully plated and tasted amazing, leaving me dreaming about it for weeks! Mine is a simplified version, but it’s perfect for the upcoming holiday celebrations. With Thanksgiving, Christmas, and New Year’s approaching, there are plenty of opportunities to enjoy this delightful appetizer!
Ingredients you will need:
- Round of brie
- Whole cranberry sauce
- Chopped onion
- Butter
- Pinch of salt and black pepper
- Water
- Chopped pecans
- Baguette slices
- Parsley, optional for garnishing
Recipe highlights:
- Sauté chopped onion in melted butter in a skillet on medium to medium-high until it’s caramelized, about 7 minutes.
- Add water and let it boil. Reduce the heat to medium and cook, stirring occasionally, until all the water evaporates and the onion is tender, about 5 minutes.
- This step is optional: remove the rind covering the cheese with a pointed knife.
- Cut the brie into slices to fit into a shallow baking dish with a 2-cup capacity. Top with the caramelized onion and then the cranberry sauce.
- Bake in a preheated 350° F oven for 7 to 9 minutes or until the cheese is gooey. Broil on high until the cheese is bubbly.
- Garnish with pecans and parsley before serving.
- To toast the baguette slices, butter both sides and grill in a medium-high skillet or griddle until golden and charred. Transfer to a plastic storage container or ziplock bag and seal to steam.
- Serve the dip hot with toasted baguettes.
- Refer to the recipe card below for detailed instructions and tips.
What kind of cranberries can you use?
Both canned and homemade cranberry sauce are great options. While making cranberry sauce from scratch is wonderful, the small quantity needed often makes it not worth the time. I prefer the convenience of canned cranberry sauce. You can choose between jellied and whole varieties, but I personally like whole cranberries for their added texture.
Do you have to remove the rind?
You do not. The rind, also known as the bloomy rind, is the soft white crust covering the brie. It’s completely edible. I prefer to make the dip without it, but you are welcome to leave it on!
Can you make it ahead?
You can absolutely prepare the dish a day in advance and bake it when needed! Simply combine all the ingredients, except the chopped pecans and parsley, in the baking dish and refrigerate. When you’re ready to serve, bake the dish, garnish it with the nuts and parsley, and enjoy the bubbling goodness!
You can also toast the baguettes ahead of time and keep them refrigerated to maintain their crispness. Before serving, allow them to sit at room temperature. For best results, I prefer to toast the baguette the day of.
How to store and reheat:
To store the dip, wrap it tightly in plastic wrap and refrigerate for up to three days.
Reheat it in the microwave at short intervals or in a toaster oven at 350°F until it is heated through.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Small baking dish similar to this size, 7.5″ L x 5.3″ W x 1.7″ H, is needed for baking the dip. You will need two of these or one 1-quart baking dish like this 10.2″ L x 6″ W x 1.8″ H version.
- This Medium skillet is imported from Germany. It is nonstick and has anti-scratch technology. It is heavy-duty, cast aluminum, and PFOA/PTFE free.
- This large nonstick skillet is for toasting baguette slices. It is oven—and broiler-safe up to 400° F, and its lid is oven-safe up to 350° F.
- This heavy-duty silicone-tip Spatula is heat-resistant up to 500° F, making it ideal for cooking chopped onions.
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Brie Cranberry Caramelized Onion Dip
Description
Brie Cranberry and Caramelized Onion Dip is a delicious blend of melty brie, sweet-tart cranberries, tender caramelized onions, and nutty chopped pecans. It is served with toasted baguette slices for an incredible, easy-to-make holiday appetizer!
Ingredients
Instructions
- Preheat the oven to the oven to 350°F.
- Add 1 tablespoon of butter to a medium skillet on medium to medium-high heat. Once the butter has melted, add the onion and sauté until it’s caramelized, about 7 minutes. Add water. Cook, stirring occasionally, until all the water evaporates and the onion is tender, about 5 minutes. Remove from the heat to cool.
- If you like the rind, skip this step, but I prefer no rind. Use a sharp pointed knife to cut the rind off the cheese.
- Cut the brie into slices to fit into a shallow baking dish with a 2-cup capacity. Spread the caramelized onion on top. Place the cranberry sauce on layers of paper towel to absorb moisture before use. Spread the cranberry sauce over the onion.
- Bake until the cheese is gooey, about 7-9 minutes. Broil on high until the cheese is bubbly. Garnish with pecans and parsley before serving.
- For the baguette slices, butter both sides and grill in a medium-high skillet or griddle until golden and charred. Immediately place the toasted baguette in a ziplock bag or storage container and seal tightly to steam for a few minutes. The result is toasted, crispy baguettes around the edges with a soft and chewy center.
- Serve the dip hot with toasted baguettes.
- Makes 4 to 6 servings.
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Mmmmmmmm. This is fantastic!
Thank you, Mimi!! I love the combination of flavors.