A great and easy appetizer to serve with drinks. Normally the Brie is enclosed in pastry but I find that can be a bit heavy, not to mention more time consuming to prepare.
1 large onion finely sliced
Salt & freshly ground black pepper
1 teaspoon of sugar
1 small round of Brie
Preheat Oven to 180C
Heat olive oil in a small frypan and add onions. Cook over a low to medium heat until the onions are nicely caramelized, making sure to stir them often so as they don’t burn or catch. Season with salt and pepper and in the final few minutes of cooking add the sugar.
Cut brie in half horizontally and place the bottom half in a small oven proof dish just large enough to hold the brie – I used a round small Pillivuyt gratin dish. Place the onions on top, evenly spreading them out and place the other half of the brie over them. Place in the middle rack of the oven and cook for 10 minutes until the cheese is soft and gooey and just starting to escape from the rind. Serve with thinly sliced baguette.