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Baked Onion Brie Spread

 Baked Onion Brie Spread
The buttery brie-and-onion flavor of this spread just melts in your mouth. Plus, you can even eat the bread bowl, which my husband said is the best part. Lori Adams, Mooresville, Indiana
11 ServingsPrep: 30 min. Bake: 1 hour


  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons butter
  • 1 round (8 ounces) Brie cheese, rind removed and cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup sour cream
  • 2 teaspoons brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 round loaf (1 pound) sourdough bread
  • Paprika
  • Fresh vegetables


  • In a large skillet, cook onion and garlic in butter over medium heat
  • for 8-10 minutes or until onion is golden brown, stirring
  • frequently. Remove from the heat; set aside.
  • Place Brie and cream cheese in a microwave-safe dish. Microwave,
  • uncovered, until softened. Whisk in the sour cream, brown sugar,
  • lemon juice, Worcestershire sauce, salt, pepper and onion mixture.
  • Cut top off loaf of bread; set aside. Hollow out loaf, leaving a
  • 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese

2 of 2

Baked Onion Brie Spread (continued)

Directions (continued)

  • mixture; replace top. Wrap in a large piece of heavy-duty foil
  • (about 18 in. square).
  • Bake at 400° for 1 hour or until spread is bubbly. Discard top of
  • bread. Sprinkle paprika over spread. Serve with bread cubes and
  • vegetables. Yield: 2-3/4 cups.
Nutritional Facts: 1 serving (1/4 cup) equals 316 calories, 19 g fat (12 g saturated fat), 60 mg cholesterol, 504 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer