I love brie. I have learned though, that Tom doesn’t like it. This makes me sad but he enjoyed the onions that I put on top of the brie in this recipe. Actually, he thought it was mushrooms and onions (which, would be a great addition) but it was just onions. This makes a great appetizer for any occasion especially Thanksgiving and it is really easy to do. It is an elegant twist to the standard cheese plate or brie wheel. So for those of you out there who enjoy brie and even those of you who don’t (I hope this will convert you), I hope you enjoy this recipe as much as my guests and I did at our mock Thanksgiving.
1 onion, sliced
1 tablespoon water
1 sheet puff pastry, thawed
1 round of brie
1 egg, lightly beaten
Preheat oven to 350 degrees F.
In a saute pan heat oil over medium, heat 2 tablespoons of olive oil. Add in onions. Sprinkle with salt and pepper. Cook over medium low heat until golden and soft, approximately 10 minutes. Add in 1 tablespoon of water. Allow water to evaporate. Set onions aside.
Place puff pastry on a flat surface. In the center of the pastry place the reserved caramelized onions. Top with the round of brie. Bring up the sides of the puff pastry to cover the brie. If you want you can cut off an edge and make some decorations out of the pastry to put on the top. Turn the covered brie over and place on a baking sheet. Brush with egg. Bake at 350 degrees until golden brown, approximately 20 minutes.
Serve with crackers or toasted bread slices. Enjoy!