Brie & Onion Marmalade Recipe
Make Brie & Onion Marmalade Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Onion Marmalade
Brie & Assembly
Method
Onion Marmalade
Prepare onions
Peel and thinly slice the yellow onions to yield about 4 cups (sliced). Uniform thin slices ensure even caramelization.
Cook aromatics
Heat a large heavy skillet or sauté pan over medium heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Once the butter melts and the pan is hot but not smoking, add the sliced onions and stir to coat.
Sweat and caramelize
Cook the onions over medium to medium-low heat, stirring every 3–5 minutes. After 10 minutes they will soften; continue cooking 20–30 more minutes until deep golden and jammy. If the pan looks dry, reduce heat slightly and add a splash of water (1–2 tbs) to deglaze and prevent burning.
Add sugar and deglaze
When the onions are soft and starting to brown, sprinkle 2 tablespoons granulated sugar over them and stir to help caramelization. Pour in 1 tablespoon dry white wine (optional) and 3 tablespoons balsamic vinegar; stir and scrape any browned bits from the pan. Continue cooking 3–5 minutes until liquid is reduced and glossy.
Season and finish
Stir in 1 teaspoon fresh thyme leaves, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Simmer another 2 minutes to meld flavors. Remove from heat and let cool slightly — the marmalade will thicken as it cools.
Brie & Assembly
Prepare crostini
Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with 1 tablespoon extra-virgin olive oil (distributed across slices) and sprinkle a light pinch of fine sea salt over the tray. Toast in oven 6–8 minutes, flipping halfway, until edges are golden and crisp. Remove and cool slightly.
Slice brie
While bread toasts, slice the brie into thin rounds or small wedges roughly the size of the crostini tops. If brie has a very thick rind, you may trim edge for a better mouthfeel, but leaving rind intact is optional.