A scrumptious starter that will have company coming back again and again!
PREP TIME: 45 min.
COOK TIME: 60 min.
1 large sheet of puff pastry dough 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 salt and pepper 1 8-inch-diameter 32- to 36-ounce French brie 1 egg
Bring the puff pastry to room temperature.
Melt butter in large heavy skillet over medium high heat. Add onions; sauté until tender. 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 prepared 2 days ahead. Cover and refrigerate).
Preheat oven to 350°F. Unwrap brie, cutting away only the top rind of cheese, leaving rind on sides and bottom intact. Roll the puff pastry out to 1/8” thickness and place on a parchment lined baking sheet. Put the brie in the center of the puff pastry. Fold dough over the top, cutting off the excess dough. Bake until cheese just melts, about 30 minutes. Transfer brie to a serving platter and cut into wedges and serve, may also be served with crackers or a sliced baguette.