Caramelized Onion & Brie Pull-Apart Bread
Warm, soft naan layered with sweet caramelized onions and melted brie. Everyone pulls pieces apart with their hands. It's simple, cozy, and exactly the kind of appetizer that brings people into the kitchen early.
Ingredients
Ingredients
- 4 regular Panaji Naans
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1 tsp salt
- 1 tsp brown sugar
- 2 tbsp butter
- 200g brie, sliced or torn
- ½ cup shredded mozzarella (optional, for extra melt)
- 2 tbsp chopped fresh thyme or rosemary
- 1 tbsp balsamic glaze (optional, for finishing)
Instructions
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onions and salt. Cook slowly, stirring occasionally, for 25–30 minutes until deeply golden.
- Add brown sugar and butter. Cook another 5 minutes until jammy.
- Preheat the oven to 375°F.
- Cut each naan into large strips or squares (about palm-sized).
- Layer the naan pieces in a small baking dish, slightly overlapping.
- Tuck slices of brie and spoonfuls of caramelized onion between the folds and layers.
- Sprinkle with mozzarella and herbs.
- Bake uncovered for 12–15 minutes, until the top is golden and the cheese is fully melted.
- Finish with a light drizzle of balsamic glaze, if using. Serve warm and let people pull it apart.
Notes / Tips
- If the naan edges are browning too quickly, lay a loose piece of foil over top for the last few minutes.
- A little fig jam or cranberry sauce on the side is absurdly good here.
- Can prep the caramelized onions up to 3 days ahead and refrigerate.
