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Brie and Cranberry Pull Apart Bread

5 from 1 vote
Crusty sourdough bread stuffed with Brie, homemade caramelised red onions, and cranberry sauce. Spread with a herby butter and baked until the cheese has melted.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8
Course: Appetizer, Snack
Cuisine: French
Calories: 466
Ingredients Method

Ingredients
  

Caramelised onions
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 large red onions peeled and finely sliced
  • ½ tsp sea salt
  • 1 tsp balsamic vinegar
  • 1 tsp light or dark brown sugar
To assemble
  • 3 tbsp butter melted
  • 1 tsp fresh rosemary finely chopped (or ½ tsp dried rosemary)
  • 1 tsp fresh thyme finely chopped (or ½ tsp dried thyme)
  • 2 tsp honey
  • ½ tsp sea salt
  • 1 large loaf of sourdough bread I used an 800g mild sourdough
  • 8 tbsp cranberry sauce
  • 260g/9oz Brie or Camembert thinly sliced
  • 1 tbsp olive oil
  • ⅓ cup vegetarian Parmesan grated

Method
 

  1. Start by making the caramelised onions. Add the olive oil and butter to a large frying pan. Heat over a medium heat until the butter has melted.
  2. Add in the onions and season with ½ a teaspoon of salt. Turn the heat to medium-low and fry for 1 hour until nicely caramelised, stirring every few minutes. If the onions are starting to brown, lower the heat.
  3. Stir through the balsamic vinegar and brown sugar and fry for a further 15 minutes, or until nicely caramelised. Remove from the heat and set aside.
  4. Preheat the oven to 175℃/155℃ fan (350℉/310℉).
  5. Use a serrated bread knife to slice the bread. Slice 1 inch squares into the bread, see picture, being careful not to slice the bread all the way through.
    Large loaf of sourdough bread sliced accross
  6. In a small bowl combine the melted butter with the rosemary, thyme and honey. Use a pastry brush to spread the butter over the bread and in-between the slices.
  7. Fill in-between the slices with the sliced cheese, caramelised onions, and spoonfuls of cranberry sauce (see picture). Drizzle over a tablespoon of olive oil.
    Caramelised onion, cranberry and Brie stuffed pull apart bread
  8. Wrap the bread in aluminium foil, place onto a baking tray, and bake for 20 minutes. After 20 minutes unwrap the bread and place directly onto the baking tray. Sprinkle over the Parmesan and bake for a further 5-10 minutes.
  9. Remove from the oven and serve as soon as it's cool enough to eat, enjoy!