Onion Cranberry Pecan Baked Brie


    • 2 Large Onions (diced)
    • 1 Habanero (minced)
    • 1/4 Cup Dried Cranberries (minced)
    • 1/3 Cup Pecans (chopped)
    • 2 Tablespoon Butter
    • 1 Tablespoon Brown Sugar
    • 1 Wheel Brie
    • Bagel Chips
    • Preparation: 10 min
    • Cooking: 1 h 15 min
    • Ready in: 1 h 25 min


    1. Cook the onions with 1 tablespoon of butter on medium low until browned, about 45 minutes.
    2. Add in the habanero and cranberries and stir well.
    3. Put the brie into a baking container. Top with the onion mixture. Bake at 350 until melty, about 30 minutes.
    4. Meanwhile toast the pecans in a frying pan. Once toasted add in 1 tablespoon of butter and the brown sugar. Cook 2 minutes. Remove from heat. Add to the brie when it comes out of the oven.
    5. Stir the brie to mix everything in really well. Serve with chips.


    We have all seen a bunch of baked brie recipes, especially ones that involve puff pastry and some sort of jelly. This one is a little different though and basically turns the cheese into a molten fondue loaded with tasty onion, tart cranberries, sweet pecans, and a little kick from some habanero.

    Step one is to slice the top rind off of the cheese. You don’t have to be that precise about this part.

    Caramelize onions until they are very brown, about 45 minutes!

    Add in a few chopped dried cranberries and a minced habanero with all the seeds.

    Drop your brie into a nice baking dish thats only slightly bigger than the cheese itself.
    Then top it with the onion mixture. Bake for about a half hour.

    While the cheese is cooking, throw a few chopped pecans onto the stove with a little brown sugar and butter.

    When the cheese is ready add in the pecans and mix the whole thing up well.

    As you can see, it forms a nice cheesy sauce that is perfect for dipping things into!
    Serve this at your christmas party and people will go wild for it!

    Take the seeds out of the habanero if you want to tone the heat down a little, but I thought that the heat was a nice balance for the sweetness and deep umami flavors.

    Served with crunchy bagel chips, this dip was a real winner!