Phyllo-Wrapped Brie with Carmelized Onions

Phyllo-Wrapped Brie with Caramelized Onions:

~ Another one compliments of Jan Therrien

Ingredients:

1 tbsp margarine or butter
Either:
one jar of Caramelized Onion Confit (available in the shop)
or
4 medium onions
2 tsp sugar
¼ cup chopped toasted hazelnuts (filberts) or walnuts
8 sheets (17×12”) frozen phyllo dough, thawed
1 ¼ cup margarine or butter, melted
2 4½ oz rounds of brie (I have some great brie from Comox! or Camembert Le Rustique would definitely add a punch)
¼ cup Apricot Spread (available at the shop)
Your choice of fruit, bread and/or crackers

Preparation and Cooking:

If you don’t use the Confit:

• Melt 1 tbsp margarine or butter in saucepan
• Add onion and cook on med heat for about 15 min or until onion is tender and golden
• Stir occasionally
• Sprinkle sugar over onion
• Cook covered 10-15 minutes or until browned
• Stir occasionally
• Stir in walnuts or hazelnuts and cool

If you do:
Work with one sheet of phyllo at a time, keeping the remaining sheets covered with plastic wrap until needed.
Lightly brush on sheet of phyllo with some of ¼ melted butter or margarine
Place another sheet of phyllo on top of 1^st sheet and brush with margarine or butter
Repeat with two more sheets of phyllo (total of 4)
Cut a 12” circle from the stack and discard the trimmings

Slice one round of brie in half horizontally
Place bottom half in center of phyllo stack
Spread with q tablespoon of apricot spread
Top with ¼ of caramelized onion-nut mixture
Top with other half of brie
Wrap phyllo up and over filling, pleat and seal phyllo to cover brie
Brush phyllo with butter or margarine
Repeat with remaining brie, toppings and phyllo

Place wrapped brie pieces in a 13x9x2” baking pan
Can be covered and chilled for up to 24 hours prior to baking
Bake at 400 for about 20 minutes or until golden brown
Let stand 5-10 minutes
Serve with bread, fruit wedges and or crackers (I have some great crackers for this ask me next time you are in the shop!)