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Preparation
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 1/4 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 1/8Ó 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 425¼ 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.
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Ingredients
17 oz wheel of Brie , chilled
1 sheet frozen puff pastry , thawed
3 tbs butter
3 large onions , sliced
1 tsp dried thyme
2 garlic cloves , minced
1/2 cup dry white wine
1 tsp sugar
1 egg yolk
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Love Making Tips - Side dish | Cheese [1]
Posted by: n\a |
Rating: 0.00
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