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Recipe Name: Baked Brie With Carmelized Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 24

17 Ounce(s) Wheel of Brie, chilled
1 Sheet frozen puff pastry
3 Tablespoon(s) Butter
3 Onions, sliced
1 Teaspoon(s) Dried thyme
2 Cloves garlic, minced
1/2 Cup(s) Dry white wine
1 Teaspoon(s) Sugar
1 Egg yolk
From: Betsy Burtis <BuddoB@AOL.COM> Date: Wed, 17 Jul 1996
06:14:53 -0400 Recipe By: Betsy Burtis 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. On lightly floured board, roll out pastry to 1/8"
thickness. Transfer to a baking sheet. 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. Draw
pastry up around brie, holding corners. Tuck edges in and twist
corners together to form bundle. Beat egg yolk with 1 tsp water and
brush on pastry, avoiding edges. 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. EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 28
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 11.3mg
Sodium: 1.6mg
Potassium: 33.5mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1g
Protein: <1g

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