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Puff Pastry Onion & Brie Appetizer

An Olive Oil and Wine Vinegar Recipe

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Prep Information

Prep Time

45 minutes

Cook Time

12-14 minutes


6-8 people


  • 2 medium onions, thinly sliced
  • 4-6 Tablespoons Butter Olive Oil
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon Champagne Wine Vinegar
  • 1 sheet frozen puff pastry, thawed
  • 4 oz. Brie cheese or 4 oz. Camembert cheese, softened and with rind removed
  • 1-2 teaspoons caraway seeds
  • 1 egg
  • 2 teaspoons water


  • In a large skillet, cook the onions, butter, brown sugar and Champagne Wine Vinegar over medium-low heat until onions are golden brown, stirring frequently.
  • Remove with a slotted spoon and cool to room temperature.
  • On a lightly floured surface, roll puff pastry into an 11x8 rectangle. Spread softened Brie over pastry. Cover with cooked onions and sprinkle with caraway seeds.
  • Roll up one long side to the middle of the dough and then roll up the other side so the two rolls meat in the center.
  • Using a sharp, serrated knife, cut into 1/2 inch slices.
  • Place on parchment paper-lined baking sheets; flatten slices to 1/4 inch thickness. Refrigerate for 15 minutes.
  • In a small bowl, beat egg and water together and brush the mixture over the slices.
  • Bake at 375 degrees for 12-14 minutes, or until puffed and golden brown.
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