• 2-3 Medium Onions (I use white, but you can use whatever)
  • 1 TB Brown Sugar
  • 2 TB Balsamic Vinegar
  • 2 TB of Olive oil
  • 1/4 Cup of Fresh Tarragon chopped
  • 1 Package of Pepperidge Farm Puff Pastry Sheet
  • Small Wheel of Brie Cheese, remove wax
  • Salt + pepper


  1. Preheat oven to 400
  2. Slice each of your onions about 1/8 of an inch thick
  3. Saute them in 2 tb of olive oil
  4. After about 5 minutes, go ahead and add your brown sugar + balsamic vinegar (if it start to try out a little bit, don't be afraid to add a little water)
  5. Stir/saute for about 20 minutes
  6. Take a sheet pan lined with parchment paper, take one sheet of puff pastry (for larger serving use two) and lay it on the paper -grab a fork and poke a bunch of holes in the pastry - within the center
  7. Then spread your onion mixture on top of your puff pastry (leave room around the edge like a pizza crust)
  8. Take your brie, you can use a knife or your hand and take off pieces of brie and even distribute on top of the spread
  9. Sprinkle your tarragon on top, then pop in the over for about 18 minutes
  10. Slice with a pizza cutter and enjoy!

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September 23, 2020



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Melissa McLeod

Did you serve this as an appetizer or a meal?


Is this your original recipe or is this from a book or friend or??


This was amazing!! I made it as a trial run for my sister’s 60th birthday gathering next month, and as usual, your recipe did not disappoint! Every single thing I’ve ever made from your recipe collection has been fantastic. Thanks for another winner!


I made this as an appetizer last night and everyone loved it! I did add one thing- since it’s apple time and I have a very productive MacIntosh apple tree, I added half of one apple very thinly sliced as a topping before putting it in the oven. This tart apple added another dimension to this very delicious dish. I used one sweet onion and one yellow onion, I think next time I will use white onions to cut down on the sweetness a little bit. Thanks for sharing this terrific recipe!

this just in

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