For Caramelized Onions: In a skillet, melt butter over medium heat. Add the onions and sauté, tossing occasionally until onions become translucent. Continue tossing until onions begin to develop color. Season with salt. Continue for 90 minutes
Be patient, desired deep caramel color and full flavor develop during the final 15 minutes. Onion volume will reduce from filling a skillet to ¾ cup. Set aside to cool
For Egg Wash: In a small bowl, beat egg and milk together with a fork to create an egg wash; set aside
For Baked Brie: Pre-heat oven to 400 °F. Line a rimless baking sheet with parchment paper or a silicon baking mat. Unfold thawed pastry sheet onto a lightly floured surface; roll flat with rolling pin
In center of sheet, spoon prepared caramelized onions in a circle shape matching diameter size of the cheese wheel. Place cheese wheel in the center, topside down, covering the onions. Bring sides of pastry sheet up over the cheese until covered
Invert and brush pastry with egg wash. Place seam side down on the prepared baking sheet. Bake 30 min or until golden. Transfer to a platter and cool 20–30 min before slicing. Serve with strawberries, grapes, crackers, or crusty bread.
Ingredients
For Caramelized Onions: 1 1/2 lbs. (2 large) sweet onions; julienne-cut into long, thin strips, 1/4 to 1/8-inch wide
For Caramelized Onions: 2 tbsp butter
For Caramelized Onions: 1 tsp salt
For Egg Wash: 1 egg
For Egg Wash: 1 tbsp nonfat milk
For Baked Brie: 1 (8 oz.) sheet puff pastry; thawed 30 minutes (or according to package instructions)
For Baked Brie: 1 (8 oz.) wheel of brie soft-ripened cheese; direct from refrigeration, rind intact
For Baked Brie: 3/4 cup (prepared) caramelized onions
