anyone have a caramelized onions w/ brie cheese recipe??

Answer 1

Baked Brie with Carmelized Onions

2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme

4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar

1 8-inch-diameter 32- to 36-ounce
French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, 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 in platter. Surround with baguette slices.

Serves 8 to 10.

Answer 2

Baked Brie With Caramelized Onions


17 oz Brie -- chilled
1 sheet frozen puff pastry -- thawed
3 tbs butter
3 large onions -- sliced
1 tsp dried thyme
2 garlic cloves -- minced
1/2 cup dry white wine
1 tsp sugar
1 egg yolk

1. Prepare caramelized onions: Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir till liquid evaporates. Season to taste with salt and pepper.

2. On lightly floured board, roll out pastry to 1/8" thickness. Transfer to a baking sheet.

3. Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Top with caramelized onions. Cover with other half of Brie, cut side down.

4. Draw pastry up around brie, holding corners. Tuck edges in and twist corners together to form bundle.

5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges.

6. Bake at 425°F for 20 minutes or until golden and puffed. Let Brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese. Serve with fruit.