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Baked Brie With Caramelized Onions

17 ounces brie -- chilled
1 sheet frozen puff pastry -- thawed
3 tablespoons butter
3 large onions -- sliced
1 teaspoon dried thyme
2 cloves garlic -- minced
1/2 cup dry white wine
1 teaspoon sugar
1 egg yolk


Prepare caramelized onions: Melt butter in large skillet over medium high heat. Add onions, sautÚ until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and sautÚ two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and sautÚ until soft and brown. Add remaining wine and stir until liquid evaporates. Season to taste with salt and pepper. On lightly floured board, roll out pastry to 1/8 inch thickness. Transfer to a baking sheet. 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. Draw pastry up around Brie, holding corners. Tuck edges in and twist corners together to form bundle. Beat egg yolk with 1 teaspoon water and brush on pastry, avoiding edges. Bake at 425║ 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.