{"id":616,"date":"2025-12-02T18:49:00","date_gmt":"2025-12-02T19:49:00","guid":{"rendered":"https:\/\/glamouraxis.online\/?p=616"},"modified":"2025-12-08T08:50:09","modified_gmt":"2025-12-08T08:50:09","slug":"caramelised-onion-bacon-baked-brie-smoky-wedges","status":"publish","type":"post","link":"https:\/\/glamouraxis.online\/index.php\/2025\/12\/02\/caramelised-onion-bacon-baked-brie-smoky-wedges\/","title":{"rendered":"Caramelised Onion & Bacon Baked Brie (+ Smoky Wedges)"},"content":{"rendered":"
This baked brie is served with crispy bacon and caramelised onion chutney, alongside some crispy, smoky potato wedges!<\/strong><\/p>\n There are so many different ways to serve baked brie, but this is, without a doubt, one of the most delicious ways! Follow me…<\/p>\n The brie is perfect by itself, but add in some smoky potato wedges, and it’s a whole different ball game. I have some Crispy Potato Wedges<\/a> already on the blog, but these are my ‘no fuss’ wedges. Same awesome flavour, just fewer steps. Here are a few tips for creating wedges that’ll turn out perfectly:<\/strong><\/p>\n I like to bake the wedges, then add the brie towards the end, so they all finish at the same time. You’ll want to bake the brie in a dish of a similar size, just to help contain any leakage. The brie is cooked when it’s very soft to the touch and melty all the way through.<\/p>\n Process shots: slice potatoes (photos 1&2), coat in seasoning and oil (photo 3), bake (photo 4), flip (photo 5), add brie and bake again (photo 6).<\/em><\/p>\n As soon as they’re both done, gently spread over some caramelised onion chutney<\/strong> (or something similar, i.e. red onion chutney), sprinkle over the bacon<\/strong> and chives<\/strong> and tuck right in. <\/p>\n The longer the wedges sit, the softer they’ll get. The brie will also start to solidify again, but you’ll have enough time to devour the whole thing. You shouldn’t run out of wedges before you run out of cheese, but if you do, think crackers, crusty bread or even tortilla chips!<\/p>\n Just remove whichever one is done first; what’s left won’t be too far behind! To reheat the wedges, just pop them back in the oven to crisp up again. You can also microwave the brie to re-melt it if needed (given there are no toppings on top).<\/p>\n<\/p><\/div>\n The wedges do go perfectly with this combination. You could sub frozen wedges (I won’t tell anyone) and coat them in some added smoked paprika if they aren’t specifically ‘smoky’ potato wedges.<\/p>\n<\/p><\/div>\n You could make the wedges, just allow them to completely cool then freeze them. You can cook from frozen at 180C\/350F until hot and crispy again. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Fancy other melty cheesy appetiser? Check out my Hot Honey Baked Camembert<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this bacon caramelised onion baked brie shall we?!<\/strong><\/p>\n
<\/figure>\nBaked Brie and Potato Wedges<\/h2>\n
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Baking the Brie<\/h3>\n
<\/figure>\nHow to serve Baked Brie<\/h2>\n
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<\/figure>\nHow to make Baked Brie with Caramelised Onions and Bacon (Full Recipe & Video)<\/h2>\n