Caramelized Onion, Apple, and Mushroom Brie Cups
Prep time
Cook time
Total time
  • 1 package phyllo cups (about 15 cups), thawed
  • 4 oz. brie, skin removed
  • 4 large mushrooms, chopped
  • ½ onion, thinly sliced
  • 1 tsp fresh thyme, minced
  • 1 tart apple, chopped
  • 1 tbsp butter
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar or water
  • 1 tbsp olive oil
  • salt and pepper, to taste
  1. Start by caramelizing the onions. Heat a cast iron skillet over medium heat. Add the tablespoon of oil and the sliced onions. Allow the onions to caramelize and turn a deep golden brown, stirring every 4 to 6 minutes for about 30 minutes. If the onions start to burn, reduce the heat to low. Once caramelized to your liking, add the balsamic vinegar or water to deglaze the pan. Allow it to reduce, then transfer the onions to a glass bowl.
  2. In the same hot pan, add the mushroom and cook until just tender, about 4 to 5 minutes. Then, add them to the glass bowl with the onions.
  3. Then add the apples to the cast iron pan with the butter and sugar. Cook until just tender. Turn off the heat. Add the onions and mushrooms back to the cast iron pan and stir them together. Add the thyme and season with salt and pepper. Be sure to taste the onion mixture at this point and adjust seasonings if nessessary.
To Assemble the Brie Cups:
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Cut the skinless brie into small cubes. Place one cube in the bottom of each phyllo cup. Top with the onion mixture.
  3. Bake in the preheated oven for about 6 to 10 minutes, until the brie starts to melt.
  4. Enjoy immediately.
Recipe by That Oven Feelin' at