Caramelised Onion & Bacon Baked Brie (+ Smoky Wedges)

baked brie with bacon and caramelised onion on baking tray with potato wedges

Print Recipe

Caramelised Onion & Bacon Baked Brie (+ Smoky Wedges)

This baked brie is served with crispy bacon and caramelised onion chutney, alongside some crispy, smoky potato wedges!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Kitchen Roll/Paper Towels (for drying wedges)
Medium Sized Mixing Bowl
Large Baking Tray
Small Dish (for baking brie - see notes)

Ingredients

Brie

1x 200g/7oz block of Brie
1-2 tbsp Caramelised Onion Chutney (see notes)
3-4 slices of Streaky Bacon, cooked & diced
1 tsp Chives, finely diced

Wedges

500g / 1lb Small Baking Potatoes (see notes)
1 1/2 tbsp Olive Oil
1 1/2 tsp Smoked Paprika
1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper (omit for no spice)

Instructions

Preheat the oven to 200C/400F.
Halve the potatoes, then slice each half into 3 or 4 small wedges. Use kitchen roll/paper towels to dry off any excess moisture, then place them in a medium-sized mixing bowl with the oil and seasonings. Give them a toss, then spread them out on a large baking tray (don't leave them sitting for too long, the salt will draw out moisture and make them soggy).
Bake for 23 minutes until they start to crisp up. Flip them over and place a dish in the centre of the tray. Add the brie and score it a few times, then bake everything for around 12 minutes, or until the wedges are crisp and the brie is melted all the way through. You can use a knife to check the brie (check after 10 minutes).
Top the brie with chutney, crispy bacon and chives (you can measure all of these with love), then use the wedges to dunk in. Enjoy!

Video

Notes

a) Brie - in the UK, a round of brie is typically 200g/7oz, so it's fairly small. You can use larger ones, just adjust the cooking times accordingly. You can sub Camembert if you prefer that flavour.

b) Baking Dish - I have a 4.5" dish which the brie slots into perfectly. You can actually make a make-shift dish by using foil, but a dish is much more sturdy, given that the brie will do everything in its power to leak. So just anything to keep it contained.

c) Microwave - You can actually just microwave the brie to melt it (the difference is minimal!). Just place it in a microwave-safe dish and cook on high in 20-30 second blasts. I find it usually takes around 1-2 minutes to melt through, but just use your best judgment.

d) Caramelised Onion Chutney - You'll find this in jars in most mainstream supermarkets. I've also used 'Red Onion Chutney' before which works very nicely. It's also less sweet if you don't like too much sweetness.

e) Wedges - Smaller wedges will crisp up more efficiently. Just make sure you space them out and don't leave them sitting in the seasoning to avoid them steaming in the oven. I find the perfect potato is around 110g/4oz. These wedges are based on the wedges in my cookbook 'Comfy'.

f) Calories - Whole recipe divided by 3.

Nutrition