Brie Pull-Apart Bread with Pear and Caramelized Onions Recipe

Imagine biting into a golden loaf of sourdough, each pocket studded with melty brie, juicy pears, and deeply sweet caramelized onions. This Brie Pull-Apart Bread with Pear and Caramelized Onions is the ultimate sharing dish: warm, aromatic, and irresistibly moreish. Perfect for gatherings or cozy nights in, it’s easy enough for weeknight entertaining yet special enough to wow your favorite people. The contrasting flavors and textures will have everyone tearing off “just one more” piece — trust me, this is a bread you’ll want to make (and eat) again and again.

Ingredients You’ll Need

The magic of this recipe truly lies in its handful of well-chosen ingredients. Each one brings something special, whether it’s creamy richness, sweet depth, or herby bursts of freshness. Assemble them with care and you’ll create a loaf no one can resist.

• Sweet onions: Essential for a caramelized, almost jammy base that infuses every bite with savory-sweetness.
• Butter (6 tbsp plus 1 tsp, divided): Key for sautéing and finishing, butter gives both flavor and a beautiful golden finish.
• Olive oil: Used with butter, it reduces burning and adds an extra layer of richness to the onions.
• Pear: Choose a ripe yet firm pear for juicy, sweet-tart pops that balance the rich brie and savory onions.
• Brie cheese (300 g wheel): The star! Choose a creamy wheel; the cheese will melt into luscious pools every time you pull bread.
• Fresh parsley: For herby, grassy freshness that wakes up the whole dish.
• Fresh thyme: Adds a gentle, woodsy note that pairs beautifully with the sweet onions and pears.
• Round sourdough loaf: A sturdy, crusty loaf with character — exactly what you need for pulling apart.
• Kosher salt: To season each layer perfectly (don’t be shy here!).
• Pepper: For a subtle, peppery bite to round out the flavors.

How to Make Brie Pull-Apart Bread with Pear and Caramelized Onions

Step 1: Caramelize the Onions

Slice the onions thinly and toss them in a wide skillet with a blend of butter and olive oil. A sprinkle of salt draws out their juices and helps them cook down. Start on medium to soften, then reduce to low and let them go, stirring often, until they’re deep brown and completely tender. This step isn’t rushed — a long, slow cook of 45–60 minutes transforms the onions into something deeply sweet and almost jammy.

Step 2: Prepare the Pears

While the onions work their magic, peel and quarter a ripe pear. Slice each quarter crosswise into bite-sized pieces, about an inch wide. Melt a spot of butter in a small skillet, gently sauté the pears for just a couple minutes. They should soften a bit and deepen in flavor while still holding their shape. Set aside when done.

Step 3: Slice the Brie

Take your brie and slice it into pieces about an inch wide. You don’t need perfection here — rustic pieces are what you’re after, since they’ll be nestled between bread cubes for melty layers.

Step 4: Prep the Bread

Now, take your round sourdough and use a serrated knife to make five deep, parallel cuts about an inch apart, taking care not to slice all the way through. Rotate the loaf and repeat, making five cuts the opposite way to create a crosshatch (think of a loaf-sized chessboard!). This scoring creates perfect pockets for all our delicious fillings.

Step 5: Fill the Bread with Deliciousness

Start by tucking caramelized onions into all the crevices you just made. Next, insert brie slices so every bread cube gets a gooey hit. Finally, slip in the sautéed pear chunks beside the brie, so you get a bit of everything in each pull.

Step 6: Herb Butter Brushing

Melt the remaining butter in a small saucepan and stir in your fresh parsley, thyme, salt, and pepper. This fragrant mixture is generously brushed all over the stuffed loaf, soaking into the bread and mingling with the fillings.

Step 7: Wrap and Bake

Cross two large sheets of foil on a baking sheet, set your loaded bread in the middle, and partially wrap it, leaving the top open. Tent with a third piece to allow the cheese to melt without burning the outer crust. Bake in a hot oven for 20–25 minutes, until the cheese is bubbling and the whole house smells incredible.

Step 8: Rest Briefly, Then Serve

Let your Brie Pull-Apart Bread with Pear and Caramelized Onions cool for a few minutes (just enough to keep fingers safe!). Then watch as friends and family dive right in, pulling apart cheesy, sweet-salty, herby bites one after another.

How to Serve Brie Pull-Apart Bread with Pear and Caramelized Onions

Garnishes

A final sprinkle of chopped parsley or thyme over the hot loaf brings freshness and color. If you’re feeling extra, a quick grind of black pepper or a few shavings of lemon zest brightens every bite. This little flourish makes your Brie Pull-Apart Bread with Pear and Caramelized Onions visually irresistible.

Side Dishes

Pair this decadent bread with something crisp and light. A green salad with tangy vinaigrette is the perfect foil, or serve with fresh fruit like grapes or apple slices for added brightness. For heartier occasions, offer alongside roast chicken or a bowl of creamy soup — the bread will shine as a show-stopping side or appetizer.

Creative Ways to Present

Set the Brie Pull-Apart Bread with Pear and Caramelized Onions in the center of a rustic board surrounded by extra pear slices, spiced nuts, and dried fruit for a grazing platter everyone can mingle around. Or, divide the filling and make mini versions with individual sourdough rolls — perfect for parties and easy sharing. Presentation is half the fun, so get creative!

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few pieces left (it’s a rare miracle), wrap them tightly in foil or store in an airtight container in the fridge. Brie Pull-Apart Bread with Pear and Caramelized Onions will stay fresh for up to two days, though the bread will soften as it absorbs the luscious filling flavors.

Freezing

You can actually freeze the assembled, unbaked stuffed loaf. Wrap tightly in foil and freeze for up to a month. When ready to enjoy, let it thaw in the fridge overnight before baking as usual. Baked leftovers can also be frozen, but the texture will be a bit softer after reheating.

Reheating

To restore the magic, warm leftover slices (or the whole loaf) in a 350°F (175°C) oven, loosely wrapped in foil, for about 10–12 minutes until heated through and melty. Avoid the microwave if possible, as the bread can get tough and the cheese won’t melt as pleasingly.

FAQs

Can I use a different type of bread?

Absolutely! Any crusty, sturdy round loaf works, but sourdough really delivers that chewy, tangy base that balances the creamy and sweet fillings. Try ciabatta or even a boule if you’re feeling adventurous.

What’s the best way to caramelize onions without burning?

Keep the heat low and steady, stir often, and be patient! Adding a touch of water if the pan dries out helps prevent sticking. The slow cook brings out sweetness, and watching the color is key — golden to deep brown, not black.

Can I prepare Brie Pull-Apart Bread with Pear and Caramelized Onions ahead of time?

Yes! You can assemble the bread up to the baking step and refrigerate, tightly wrapped, for up to 12 hours before baking. Just allow a few extra minutes in the oven if baking from cold.

What kind of pear works best?

Look for a pear that’s ripe but still slightly firm, such as Bosc or Anjou. This way, the pieces won’t turn to mush during sautéing or baking, and you’ll get nice, juicy bites alongside the brie.

Is there a way to make this vegetarian?

It already is! All the ingredients are vegetarian-friendly as written. If you want to veganize, try a plant-based butter and cheese alternative, but you may need to adjust cook times or seasonings to taste.

Final Thoughts

There’s something magical about sharing this Brie Pull-Apart Bread with Pear and Caramelized Onions fresh from the oven. It’s the kind of kitchen triumph you’ll want to repeat for every gathering, celebration, or just a cozy treat at home. Don’t wait for a special occasion — treat yourself and your loved ones to this unforgettable bread and watch it disappear!

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