Pastry-Wrapped Baked Brie with Balsamic Red Onions

Ingredients

0.5 cup all-purpose flour

2 tablespoons all-purpose flour

0.25 teaspoon fine sea or table salt

0.5 teaspoon granulated sugar

4 tablespoons cold unsalted butter, diced

2 tablespoons plain yogurt or sour cream

2 to 3 tablespoons cold water

2 small or 1 large units red onion halved and thinly sliced

2 tablespoons unsalted butter

2 teaspoons brown sugar light or dark

0.5 teaspoon fine sea or table salt

2 tablespoons balsamic vinegar

to taste freshly ground black pepper

2 teaspoons Dijon mustard smooth

2 teaspoons minced fresh thyme leaves

1 units wheel of brie (8.5-ounce or 250-gram)

1 units egg, beaten with 1 teaspoon water

optional Sesame seeds ideally toasted

Equipment

medium bowl

pastry blender

parchment paper

large skillet

baking sheet

Directions

Combine the flour, granulated sugar, and salt in a medium bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the butter resembles small peas.

Sprinkle sour cream and 2 tablespoons of the water over mixture and stir/mash it together to combine; it should form large clumps; add last 1 tablespoon water if it does not.

Bring it together into a single mass and transfer dough to a medium square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill the dough until firm, 1 to 2 hours in the fridge.

Dough will keep in fridge for 5 days.

Heat a large skillet over medium heat and add the butter.

Once melted, cook the onions, stirring, until softened and beginning to lightly brown at the edges, about 5 minutes.

Add brown sugar, salt, balsamic vinegar, and freshly ground black pepper.

Cook, stirring, until balsamic reduces to a dark, jammy puddle, about 3 to 5 more minutes. Transfer to a bowl to cool.

Heat oven to 400°F.

Unwrap your chilled dough and reuse the parchment, if you can, to line a small baking sheet. Or, line one with a fresh sheet.

Flour your counter and the top of the dough and roll into a large, thin circle, about 10 inches. Check for size by placing your brie in the middle and seeing if you have enough dough cover it across the top. No need to make a perfect circle.

Once dough is correct size, thinly spread first teaspoon of Dijon mustard in the middle.

Scatter half of your balsamic red onions over the Dijon, and sprinkle them with half the minced fresh thyme, if using.

Place brie on top. Thinly spread remaining Dijon mustard on top of brie, followed by remaining balsamic red onions and thyme.

Bring sides of dough up to wrap brie, making little folds to help it fit. Press edges together gently at the top.

Transfer pastry-wrapped brie to baking sheet.

Brush sides, pleats, and top of pastry with egg wash and sprinkle with sesame seeds, if using.

Bake for 30 minutes, or until golden brown all over, rotating the tray if needed for even color.

If you can bear it, let rest on a cooling rack for 10 minutes.

Transfer brie to a plate with a rim (it will be runny when you cut into it) and serve with crackers or baguette slices.