Brie Pull-Apart Bread with Pear and Caramelized Onions

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Warm, cheesy, and decadently indulgent, Brie Pull-Apart Bread with Pear and Caramelized Onions is the ultimate comfort food dish for cozy evenings, festive gatherings, or anytime you want to impress your guests. Imagine pulling apart fluffy sourdough bread, each piece oozing with creamy Brie, sweet caramelized onions, and juicy pears. This recipe is a harmonious balance of flavors and textures—soft, crusty bread; gooey, melted cheese; and the sweet-savory combination of onions and pears. Topped with a herbaceous butter blend, this dish is as beautiful as it is delicious.

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Whether served as an appetizer, party centerpiece, or indulgent treat, this pull-apart bread is sure to become a favorite. Below, we dive into the details of crafting this masterpiece, complete with ingredient insights, step-by-step guidance, and tips for customization.

Ingredients

To create this delectable pull-apart bread, you’ll need the following ingredients:

• 3 large sweet onions: The star of the caramelization process, these bring a deep, rich sweetness to the dish.
• 6 tbsp plus 1 tsp butter, divided: Enhances the bread’s flavor and adds richness to the onions and pears.
• 2 tbsp olive oil: Prevents the butter from burning while caramelizing the onions.
• 1 pear: Adds a touch of sweetness and a hint of fruity brightness.
• 300 g wheel Brie cheese: The creamy, luxurious cheese that ties the dish together.
• 2 tbsp chopped fresh parsley: Provides a fresh, herbaceous note.
• 1 tbsp chopped fresh thyme: Complements the Brie and pears with its earthy flavor.
• 1 loaf round sourdough bread: A sturdy base for holding all the toppings while maintaining a soft interior.
• Kosher salt: Used to enhance all the individual flavors.
• Pepper: Adds a subtle hint of spice to balance the sweetness.

Step-by-Step Instructions

1. Caramelizing the Onions

The process of caramelizing onions is a slow and rewarding endeavor. Thinly slice the onions to ensure even cooking. In a skillet, melt 2 tbsp butter with 2 tbsp olive oil over medium heat. Add the onions and sprinkle them with 1 tsp kosher salt.

• First stage: Cook the onions over medium heat for 3–4 minutes until softened.
• Second stage: Reduce the heat to low and stir regularly to achieve that golden-brown color. This step takes 45–60 minutes but infuses the onions with unmatched sweetness and depth.

When done, transfer the onions to a bowl and set aside.

2. Sautéing the Pears

Peel and quarter the pear, slicing it crosswise into 1-inch-wide pieces. Heat 1 tsp butter in a skillet over medium-high heat and sauté the pears for 2–3 minutes until softened but not mushy. Remove from heat and set aside.

3. Preparing the Bread

Preheat the oven to 400°F (204°C). Take the sourdough loaf and make a checkerboard pattern by cutting five deep slices lengthwise and five crosswise. Be careful not to cut all the way through the loaf—leave the base intact to hold everything together.

4. Assembling the Pull-Apart Bread

• Fill each cut with caramelized onions, spreading them evenly.
• Follow with slices of Brie cheese, inserting them beside the onions.
• Finally, tuck in slices of pear, ensuring each cut is packed with these flavorful layers.

5. Herb Butter Mixture

In a small saucepan, melt the remaining 4 tbsp butter. Add the chopped parsley, thyme, and a pinch of kosher salt and pepper.

• Brush the entire loaf generously with the herb butter mixture, ensuring it seeps into every crevice.

6. Baking the Bread

Place the stuffed loaf in the center of two crossed pieces of foil on a baking sheet. Fold up the foil to partially cover the bread and tent the top with another piece of foil.

• Bake for 20–25 minutes, or until the Brie has melted completely.

Let the bread cool for a few minutes before serving to ensure easy handling.

Flavor and Texture

This dish is a symphony of contrasting flavors and textures:

• The bread: Soft and fluffy on the inside with a crisp, golden crust.
• The Brie: Rich, creamy, and indulgently gooey.
• The onions: Sweet, caramelized, and slightly smoky.
• The pears: Tender, juicy, and lightly fruity.
• The herb butter: Aromatic with earthy parsley and thyme, tying all the elements together.

The result is a dish that’s irresistibly delicious and visually stunning—a true crowd-pleaser.

Tips for Success

• Onion caramelization: Stir frequently and adjust the heat as needed to prevent burning. Patience is key!
• Pear texture: Avoid overcooking the pears; they should retain some firmness to balance the gooey cheese.
• Brie substitution: Camembert or any soft-ripened cheese can be used if Brie is unavailable.
• Bread choice: A round sourdough loaf is ideal, but any dense, crusty bread will work.
• Herb alternatives: Swap parsley and thyme with rosemary or chives for a different flavor profile.

Variations

• Savory twist: Add crispy bacon bits or sautéed mushrooms to the filling.
• Sweet addition: Drizzle the bread with honey or balsamic glaze for an extra layer of sweetness.
• Spicy kick: Sprinkle red pepper flakes into the herb butter for a hint of heat.

Brie Pull-Apart Bread with Pear and Caramelized Onions is a dish that effortlessly combines elegance with comfort. Its layers of flavor and visual appeal make it a memorable addition to any occasion. Whether you’re hosting friends or treating yourself, this recipe is sure to delight. Happy cooking!