french onion brie en croûte

Gift-wrapped in golden puff pastry, caramelized onions melt into velvety brie cheese.

This jewel of an appetizer is a triumph every time! Prepare yourself for a myriad of admiring compliments!

French Onion Brie en Croûte

1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
3 Sweet Onions, halved and sliced
1 (13.2 ounce) round Brie cheese (I like Baby Brie)
1 tsp. Sugar
Salt and Pepper
2 tbsp. Olive Oil
1 package of Wheat Thins or your favorite cracker

Thaw puff pastry at room temperature for 30-40 minutes, or until it is easy to handle. Preheat oven to 400°.

Peel, halve, and slice onions.
In a skillet over medium-low heat, add 2 tbsp. olive oil. Separate onion slices and coat in the warmed olive oil. Add sugar, cover and cook for 10 minutes, stirring often. Remove lid, cook for 15 minutes or until the onions are tender and brown. Season with salt and pepper to taste. Remove onions from heat.

In a small bowl, beat the egg and water with a fork. Unfold the puff pastry on a lightly floured surface. With a dusted rolling pin, roll the pastry sheet into a 14-inch square.

Spread the caramelized onions into the center of the pastry. Top with the cheese round. Brush the edges of the pastry with egg wash. Fold two opposite corners of the pastry over the cheese. As if wrapping a gift, fold edges down on remaining sides, and bring up corners. Brush the edges with egg wash and press to seal.

Carefully, place the pastry-wrapped cheese seam-side down onto a parchment lined baking sheet. Brush top and sides of pastry with egg wash. If you wish to decorate the top, use remaining pastry and "glue" with egg wash.

Bake for 25 minutes, or until the pastry is a deep golden brown. Let stand for 45 minutes to avoid a very gooey, cheesy mess.
Serve with you favorite crackers.