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Brie Pull-Apart Bread with Pear and Caramelized Onions

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A warm, gooey pull-apart sourdough bread stuffed with creamy Brie, sweet caramelized onions, and fresh pear slices, finished with herbs for a crowd-pleasing appetizer.

Ingredients

3 large sweet onions

6 tbsp plus 1 tsp butter, divided

2 tbsp olive oil

1 pear

300 g wheel Brie cheese

2 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

1 loaf round sourdough bread

Kosher salt

Pepper

Instructions

  1. Thinly slice onions. In a skillet, melt 6 tbsp butter with olive oil over medium heat.
  2. Add onions with a pinch of salt and pepper. Cook slowly, stirring often, until deeply caramelized (35–40 minutes).
  3. Core and thinly slice pear. Cut Brie into small chunks or slices.
  4. Preheat oven to 350°F (175°C).
  5. Using a sharp knife, cut sourdough into a grid pattern without cutting through the bottom.
  6. Tuck Brie, pear slices, caramelized onions, parsley, and thyme into the bread cuts.
  7. Drizzle with remaining 1 tsp melted butter.
  8. Wrap loaf loosely in foil and bake 15 minutes. Uncover and bake an additional 10 minutes until Brie is melted and bread is golden.
  9. Serve warm for guests to pull apart by hand.

Notes

Bosc or Anjou pears hold shape best during baking.

Apples can be swapped for pears for variation.

Honey or balsamic glaze adds a sweet finishing touch.

Cooked bacon or prosciutto can be added for a savory twist.

Best served fresh; bread softens if stored too long.

Nutrition

Find it online: https://justsosavory.com/brie-pull-apart-bread-with-pear-and-caramelized-onions/