Dips & SpreadsFrench AmericanMedium

Caramelized Onion and Brie Dip

Name: Caramelized Onion and Brie Dip
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French American
Ingredients: 4 whole (900 g) yellow onions, large, peeled, halved, and thinly sliced into half-moons (about ⅛-inch / 3 mm thick); 2 tablespoons (28 g) unsalted butter, cold, cut into small pieces; 1 tablespoon (15 ml) extra-virgin olive oil; 1 teaspoon (6 g) sea salt; to taste freshly ground black pepper; 8 oz (227 g) wheel of Brie cheese, at room temperature, rind removed and cheese broken into small pieces; ⅓ cup (80 ml) heavy cream; 2 oz (56 g) cream cheese, softened, at room temperature; 2 teaspoons (3 g) fresh thyme sprigs, lightly packed leaves only, plus extra sprigs for garnish; 1 whole (5 g) garlic clove, minced; 1 tablespoon (15 ml) balsamic vinegar

From the MyKitchenBank Kitchen

A warm, luxurious dip featuring deeply caramelized sweet onions folded into creamy Brie, finished with fresh thyme. The cheese melts into a silky base that's perfect for spreading on crusty bread or crackers.

Prep: 15 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 35 min
Makes: About 2 cups (480 ml)

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Ingredients

8 servings

4 whole (900 g) yellow onions, large, peeled, halved, and thinly sliced into half-moons (about ⅛-inch / 3 mm thick)
2 tablespoons (28 g) unsalted butter, cold, cut into small pieces
1 tablespoon (15 ml) extra-virgin olive oil
1 teaspoon (6 g) sea salt
to taste freshly ground black pepper
8 oz (227 g) wheel of Brie cheese, at room temperature, rind removed and cheese broken into small pieces
⅓ cup (80 ml) heavy cream
2 oz (56 g) cream cheese, softened, at room temperature
2 teaspoons (3 g) fresh thyme sprigs, lightly packed leaves only, plus extra sprigs for garnish
1 whole (5 g) garlic clove, minced
1 tablespoon (15 ml) balsamic vinegar

Equipment (5)

Large skillet (12-inch / 30 cm)
Wooden spoon or silicone spatula
1-quart (1-liter) shallow baking dish or 8-inch (20 cm) round ceramic dish
Small sharp knife
Measuring cups and spoons

Steps

Before you start

Remove Brie from the refrigerator 30 minutes before baking so it softens slightly
Slice onions and have all ingredients measured and ready
Preheat your oven to 375°F (190°C) about 10 minutes before you plan to bake the dip

1
Caramelize the onions
- Heat the butter and olive oil in a large 12-inch skillet over medium-high heat.
- Once the butter foams and the pan is hot, add all the sliced onions and ½ teaspoon of sea salt.
- Stir well to coat.
- Let the onions cook undisturbed for about 3–4 minutes until they begin to brown at the edges.
- Stir, then continue cooking, stirring every 3–4 minutes, for a total of 25–30 minutes.
- The onions are done when they're deeply golden brown and very soft, with no white pieces remaining.
- Toward the end of cooking, lower the heat to medium if they're browning too quickly.
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Ready when: Onions are deeply golden brown and very soft with concentrated sweetness
Tip: Don't skip the stirring intervals—this is how the onions caramelize evenly. Low, patient heat is key, not high heat.
2
Add aromatics to onions
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the balsamic vinegar and stir to coat the onions.
- Cook for another 30 seconds, then taste and adjust seasoning with the remaining sea salt and freshly ground black pepper.
- Transfer the caramelized onions to a small bowl and let them cool slightly while you prepare the cheese mixture.
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Ready when: Garlic is fragrant and vinegar is incorporated throughout
Tip: The slight cooling prevents the Brie from breaking down too much when combined.
3
Prepare cheese base
- In a medium bowl, combine the softened Brie pieces, cream cheese, heavy cream, and fresh thyme leaves.
- Using a fork or wooden spoon, gently mash and fold everything together until mostly smooth with some small Brie pieces still visible.
- Don't overmix or you'll make the texture grainy.
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Ready when: Mixture is creamy and combined, with some Brie pieces still visible
Tip: Cold Brie will be harder to blend, so make sure it's truly softened at room temperature before starting.
4
Fold in caramelized onions
- Add the cooled caramelized onions to the cheese mixture.
- Gently fold them in using a spatula until everything is evenly distributed and no streaks of cheese remain.
- Season with a pinch more black pepper if desired.
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Ready when: Onions are evenly distributed throughout the cheese mixture
Tip: Fold gently to keep the mixture light and to preserve the sweet onion flavor without overworking it.
5
Transfer to baking dishOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Transfer the dip mixture to a 1-quart shallow baking dish or 8-inch round ceramic dish.
- Smooth the top gently with a spatula.
- The mixture should fill the dish about three-quarters full.
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Ready when: Mixture is evenly spread in the baking dish
Tip: A ceramic or earthenware dish keeps the dip warm longer at the table.
6
Bake until bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven for 18–22 minutes.
- The dip is done when it's heated through, the edges just begin to bubble slightly, and the top is warm to the touch but not browned.
- If the top starts to brown before the center is warm, cover loosely with foil for the last few minutes.
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Ready when: Edges bubble slightly and the dip is heated through but not browned on top
Tip: Baking at this moderate temperature melts the Brie gently without breaking the emulsion. Don't let it bake longer than 25 minutes or it may separate.
7
Garnish and serve
- Remove the dip from the oven and let it rest for 2–3 minutes.
- Drizzle lightly with a small amount of extra-virgin olive oil if desired, and top with fresh thyme sprigs.
- Serve immediately with crusty bread slices, crackers, or crudités.
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Ready when: Dip is warm and ready to serve, garnish is applied
Tip: A quick drizzle of fresh olive oil and herbs right before serving makes the dip look restaurant-quality and adds a fresh flavor note.
8
Keep warm if serving laterOven 325°F / 165°C
- If you're not serving immediately, place the dip in a slow cooker set to the "warm" setting to keep it hot without drying it out.
- Alternatively, reheat gently in a 325°F (163°C) oven for 8–10 minutes.
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Ready when: Dip is warm and ready to serve
Tip: Don't hold it above 150°F (65°C) for more than 30 minutes or the texture will suffer.
9
Storage instructionsOven 350°F / 175°C
- If you have leftover dip, transfer it to an airtight container and refrigerate for up to 3 days.
- To reheat, place in a small baking dish, cover with foil, and warm in a 350°F (175°C) oven for 12–15 minutes until heated through.
- You can also reheat individual portions in the microwave on 50% power for 45–60 seconds.
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Ready when: Dip is heated through to the center
Tip: Gentle reheating prevents the cream from breaking and keeps the texture smooth.

Good to know

Tips

For the smoothest texture, let your Brie come to room temperature for at least 30 minutes before mixing. Cold Brie will be lumpy and difficult to incorporate.
Resist the urge to stir the onions constantly—intervals of 3–4 minutes allow them to develop deep color and concentrated flavor through the Maillard reaction.
If you don't have a slow cooker, keep the warm dip in a low oven (200°F / 93°C) in its baking dish, loosely covered with foil, for up to 1 hour.
This dip pairs beautifully with crusty sourdough bread, water crackers, crostini, or fresh vegetables like roasted beets, endive spears, and celery. A board of charcuterie alongside the dip is also wonderful.

Make ahead

You can prepare the caramelized onions up to 2 days ahead and refrigerate them in an airtight container. The cheese mixture can be assembled up to 8 hours ahead, covered, and refrigerated. Remove both from the refrigerator 20 minutes before baking to bring to closer to room temperature, then fold together and bake as directed.

Storage & reheating

Room temperature: Keep in a slow cooker on warm for up to 2 hours. Refrigerator: Transfer leftovers to an airtight container and store for up to 3 days. Reheat gently at 350°F (175°C) for 12–15 minutes, or in the microwave at 50% power for 45–60 seconds per portion. Freezer: Not recommended due to the cream-based texture, which may separate when thawed.

Substitutions

wheel of Brie cheese → Camembert cheese or a mild triple-cream cheese (such as Saint-André). Use the same weight; Camembert is slightly tangier, while triple-cream is richer and will make the dip more decadent.
heavy cream → Half-and-half or crème fraîche. Half-and-half will make a slightly less rich dip. Crème fraîche adds tanginess and a bit of sophistication.
fresh thyme sprigs → Fresh rosemary (use less: about 1 teaspoon), fresh sage, or dried herbes de Provence. Rosemary is stronger, so use sparingly. Dried herbs should be used at half the fresh amount.
balsamic vinegar → Sherry vinegar, red wine vinegar, or a splash of brandy. Sherry vinegar adds subtle sweetness, while red wine vinegar is brighter. Brandy adds depth without acidity.