Chef Terry from the U.S. Hotel Tavern whips up his signature Brie en Croute. Try the recipe below:
2 large onions julienne
Sugar to dust the onion (encourages carmelization)
Puff pastry sheet
Egg Wash to seal puff pastry
Saute onions until tender and carmelized
Dust surface with flour, roll puff pastry out slightly, lay brie on pastry, put onions on brie, pull pastry over and seal edges with egg wash. Lightly garnish with sesame seeds.
Bake 350 degrees for 30-45 minutes until golden brown,
Plate brie and cut “V” in front. Serve with crackers. Enjoy!