Ingredients
For the onion confit
3 large onions, thinly sliced
2 tablespoons unsalted butter
3 tablespoons balsamic vinegar
3 tablespoons brown sugar
3 tablespoons red wine
For the wreath
8 slices bacon
2 tubes crescent roll dough (8 oz each)
12 oz Brie cheese, cut into small pieces
2 eggs, beaten
Fresh chives, finely chopped
Instructions
Onion confit
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Melt butter in a pan over medium heat. Add sliced onions and cook for 10 minutes, stirring frequently.
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Add balsamic vinegar and brown sugar. Cook for 5 minutes, stirring to avoid sticking.
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Deglaze with red wine, cover, reduce heat, and simmer for 25 minutes until thick and glossy.
Crescent wreath
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Cook bacon in a pan for 2–3 minutes per side until lightly browned. Drain and crumble.
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Preheat oven to 390°F / 200°C. Line a baking sheet with parchment paper.
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Arrange crescent dough triangles in a circular pattern with tips facing outward.
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Spread onion confit over the dough, then add bacon and Brie pieces.
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Roll inner edges slightly, fold tips over filling, and tuck underneath to seal.
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Brush with beaten egg and bake for 15–25 minutes until golden brown.
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Garnish with chives and serve warm.
Notes
- Onion confit can be replaced with fig jam or cranberry sauce for a sweeter version.
- Always seal the dough carefully to maintain the wreath shape.
- Best enjoyed warm, shortly after baking.
- Prep Time: 10 min
- Cook Time: 25 min