1- 17oz Brie Wheel (chilled)
1 Sheet frozen puff pastry (thawed)
3 T butter
3 Large onions (thinly sliced)
1 t Thyme
2 Garlic cloves (minced)
1/2 C Dry white wine (divided)
1 t Sugar
1 Egg yolk
1 t water
Prepare the onions: Melt your butter in a large skillet over medium high heat. Add onions and saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute for 2 more minutes. Add 1/4 cup of the wine and stir until almost all the liquid has evaporated. Sprinkle sugar over onions and stir until onions are soft and brown. Add remaining 1/4 cup of wine and stir until all liquid evaporates. Season with salt and pepper to taste. Allow to cool slightly.
On a lightly floured board, roll out pastry to 1/8 inch thickness. Transfer to a baking sheet.
Halve the brie wheel horizontally (you will have two wheels now) Place one half of the brie cut side up in the middle of the pastry. Top with caramelized onions. Cover onions with remaining half of brie with the cut side down. (you make a kind of sandwich with it)
Draw pastry up around the "sandwich" holding the corners. Tuck the edges in and twist the corners together to create a bundle or package look.
Beat the egg yolk with 1 t water and brush pastry avoiding edges.
Bake in a preheated oven of 425 degrees for about 20 minutes or until golden brown and puffed. Let the bundle stand for about 20 minutes prior to serving to prevent runny cheese.
Substitutions: The above it the original recipe. Here are the things that I did differently to use what I had on hand.
I used a pre made pie crust instead of the puff pastry.
I used homemade chicken stock instead of the wine.
I used two smaller brie wheels and had two appetizers instead of one. This makes the slices a little smaller as well.
Other than that, it was the same and it was a hit at our Thanksgiving table. You could easily used apples or pears instead of onions as brie is a great cheese with those fruits as well. The trick it to keep the moisture down to a minimum. Oh, but it is so good.
- Per slice