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Brie in Pastry with Caramelized Onions
Ingredients:
17 oz Wheel of Brie; chilled
1 Sheet frozen puff pastry - thawed
3 tbsp Butter
3 large Onion; sliced
1 tsp Dried thyme
2 Cloves garlic; minced
1/2 c 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 425o 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.
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