BAKED BRIE WITH CARAMELIZED ONIONS
- 2 tablespoons Butter
- 8 cups Onion, sliced
- 1 tablespoon Minced fresh thyme
- 4 Garlic cloves, chopped
- 1/4 cup Dry white wine
- 1 teaspoon Sugar
- 1 32-36 oz French Brie, packed in a wooden box
- 2 French Bread Baguettes, sliced
Melt the butter in a heavy very large skillet over medium-high heat. Add onions, saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, for about 25 minutes. Add garlic and saute until soft and brown, about 10minutes.
Add 1/4 cup of wine, stir until almost all liquid evaporates, about 2 mins, Sprinkle sugar over onions and saute until soft brown, about 10mins, Season to taste with salt and pepper. cool (can be prepared 2 days ahead, cover and refridgerate).
Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides, and bottom intact. Return Brie to ox, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.
Transfer Brie in box to platter, surround with baguette slices and serve.
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