Recipe - Baked Brie Spread

17 ounce Wheel of Brie; chilled
1 Sheet frozen puff pastry;
thawed
3 tablespoon Butter
3 lg Onions; cut or sliced up
1 teaspoon Dried thyme
2 Cloves garlic; minced
One half cup Dry white wine
1 teaspoon Sugar
1 Egg yolk

From: Betsy Burtis BuddoB@AOL.COM

Date: Wed, 17 Jul 1996 06:14:53 0400
Recipe By: Betsy Burtis

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 One fourth 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.

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.