Caramelized Onion Brie en Croute
1 medium onion, sliced thin
1 Tbsp. olive oil
1 Tbsp. sugar
1 tsp. The Spice Hunter Herbes de Provence
1 (8oz.) wheel of Brie cheese
½ (17.3oz.) package frozen puff pastry, thawed
Place onions and oil in a skillet and cover. Cook on medium-low heat until onions are very soft. Add a few teaspoons of water when needed to prevent the onions from burning or sticking. Once the onions are very soft, add sugar, increase heat to medium and cook, while stirring, until onions are browned. Add Herbes de Provence. Unwrap puff pastry, pour onion mixture onto middle of pastry, roughly in a circle the size of the Brie. Place Brie on top of onion mixture, brush egg mixture around edges of pastry then fold over Brie, fully enclosing it. Turn pastry-covered Brie over onto a lightly greased baking sheet. Brush entire top and sides of pastry with egg wash. Bake in a preheated 400°F oven for 25 minutes or until pastry is golden brown. Let Brie rest for 10 minutes before cutting. Serve with crackers or slices of baguette.