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Baked Brie a la Ree

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 2 to 4 servings
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3 tablespoons pine nuts

4 tablespoons butter 

1 large yellow onion, sliced thin 

1 tablespoon fresh thyme, minced 

1 tablespoon fresh rosemary, minced 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

One 8-ounce wheel of brie, chilled 

1 tablespoon fresh Italian parsley leaves 

2 teaspoons fresh oregano, minced 

6 carrots, peeled and cut into sticks 


  1. Preheat the oven to 325 degrees F.
  2. Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
  3. Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
  4. Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
  5. Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.