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French Recipes
Brie and Caramelized Onion Sandwiches

Brie and Caramelized Onion Sandwiches

with Fig, Apple and Arugula Salad

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Fig jam and caramelized onions tangle together with ooey-gooey melted brie. The sweet richness is balanced by a bright and zesty apple, arugula and pepita salad.

Allergens:Milk/LaitMustard/MoutardeSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese

(ContainsMilk/Lait)

1 unit

Gala Apple

56 g

Arugula and Spinach Mix

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Fig Jam

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Artisan Bun

(ContainsWheat/Blé)

113 g

Red Onion, sliced

28 g

Pepitas

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories730 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate71 g
Sugar22 g
Dietary Fiber6 g
Protein25 g
Cholesterol50 mg
Sodium1150 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat broiler to high. Wash and dry all produce. Core, then cut apple into matchsticks. Cut brie in half, crosswise and parallel to the cutting board. Halve buns. Whisk together vinegar, half the fig jam and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add apples and toss to combine.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook until slightly softened, 3-4 min. Add remaining fig jam and season with salt. Cook, stirring occasionally, until the onions are dark golden brown, 4-6 min. Carefully rinse and wipe pan clean.

3

Arrange bun halves on a baking sheet, cut side up. Spread mustard on bottom buns and top with brie halves, cut side up. Spread onion mixture onto top buns. Bake in the middle of the oven until brie melts, 3-5 min.

4

While sandwiches toast, carefully rinse and wipe pan clean. Heat over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

5

Add arugula-spinach mixture and pepitas to the large bowl with apples and dressing. Toss to combine. Season with salt and pepper.

6

Top brie with top buns and cut sandwiches in half. Divide sandwiches and salad between plates.