Get ready for your holiday guests to be raving about this Bake Brie w/ Beer, Onion & Fig Jam dish. It is slightly sweet and every bit savory. Ideal for snacking while the main course is going in the oven. It’s hard not to like buttery crescent dough filled with salty, oozy cheese and topped with a seasonally flavored onion jam.
The grocery list.
- 2 cups sweet onion, diced — the natural sweetness in these onions are highlighted with a low and slow caramelizing cook.
- 2 tablespoons olive oil– high quality olive oil not only brings nutrients to an indulgent dish but it brings a ton of flavor.
- 2 tablespoons salted butter– salted butter all the way, this ingredient is always on stock in our house.
- 1/4 cup fig jam– I hope you come to love the sweetness and the texture of fig jam because we tuck it into as many recipes as we can.
- 2 tablespoons balsamic vinegar– this vinegar is the perfect brightness to this rich dish.
- 1/2 cup Stump Jump Athletic Brew— seasonal and sensational for adding depth in flavor to the onion and fig jam.
- 1 (8 ounce) wheel brie cheese, cold– Brie is our favorite but this can also be substituted with camembert cheese.
- 1 can crescent roll dough– crescent rolls are buttery and flaky and the most perfect light dough for this rich and heavy dish.
- 1 egg, whisked for egg wash– if you want a golden backed dough, don’t skip the egg wash!
The preparation.
First, heat a large skillet over low heat. Add the onions, olive oil and butter. Cook for 20-25 minutes on low until golden brown and caramelized. Add the fig jam, balsamic vinegar and beer. Bring to a low simmer and cook for an additional 5-7 minutes until slightly reduced. Remove from the heat and cool for 15 minutes.
Second, open the package of crescent roll dough. Unroll the dough on a parchment-line baking sheet. Use your finger and a rolling pin to pinch together the seams and roll the dough slightly to create a rectangle.
Next, place wheel of brie in the center, trim the edges of the puff pastry sheet as needed to discard extra. Cover the brie with the beer, onion, fig jam. Pull the edges of the dough to the cover the jam covered wheel of brie. Brush with the egg wash and chill in the fridge for 30 minutes. While the brie chills, preheat the oven to 400°F.
Lastly, when ready to bake, place the wrapped brie into the heated oven for 35-40 minutes or until golden brown. Let the brie rest for 10 minutes before serving.
All the flavor, non of the booze.
Athletic Brewing Co. makes craft beers with all of the flavor and none of the booze! Every so often, I choose to enjoy some wine or beer, but the after effects can make you feel like you’re ruining a healthy routine, especially when drinking makes you break a streak of clean eating or sacrifice a good night’s sleep. Athletic Brewing Co. craft beers allow you to indulge in a delicious craft beer while maintaining your healthy habits!
No matter your reason, if you want to enjoy a delicious non-alcoholic craft beer, Athletic Brewing Co. is the way to go!
Looking for more appetizers?
Here are a few to try:
Lastly, if you make this recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 2 cups sweet onion, diced
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/4 cup fig jam
- 2 tablespoons balsamic vinegar
- 1/2 cup Stump Jump Athletic Brew
- 1 (8 ounce) wheel brie cheese, cold
- 1 can crescent roll dough
- 1 egg, whisked for egg wash
Instructions
- Heat a large skillet over low heat. Add the onions, olive oil and butter. Cook for 20-25 minutes on low until golden brown and caramelized. Add the fig jam, balsamic vinegar and beer. Bring to a low simmer and cook for an additional 5-7 minutes until slightly reduced. Remove from the heat and cool for 15 minutes.
- Open the package of crescent roll dough. Unroll the dough on a parchment-line baking sheet. Use your finger and a rolling pin to pinch together the seams and roll the dough slightly to create a rectangle.
- Place wheel of brie in the center, trim the edges of the puff pastry sheet as needed to discard extra. Cover the brie with the beer, onion, fig jam. Pull the edges of the dough to the cover the jam covered wheel of brie. Brush with the egg wash and chill in the fridge for 30 minutes. While the brie chills, preheat the oven to 400°F.
- When ready to bake, place the wrapped brie into the heated oven for 35-40 minutes or until golden brown. Let the brie rest for 10 minutes before serving.