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1
Melt butter in the 3.5 Quart Saute Pan over medium heat.
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2
Add onions; saute until just tender, about 6 minutes, stirring often.
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3
Add minced thyme and reduce the heat to medium-low.
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4
Cook until onions are golden, stirring every 4-5 minutes, about 25 minutes.
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5
Add garlic and saute for 2 minutes.
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6
Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes.
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7
Sprinkle sugar over onions and cook for another 10 minutes stirring once after 5 minutes.
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8
Add remaining 1/4 cup wine; stir to deglaze the pan until liquid evaporates, about 2 minutes.
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9
Season to taste with salt and pepper.
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10
Cool. Can be prepared 2 days ahead.
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11
Cover and refrigerate.
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12
Preheat oven to 350u00b0F.
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13
Unwrap Brie, reserving bottom of wooden box.
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14
Cut away only the top rind of the cheese, leaving the rind on the sides and bottom intact.
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15
Return the Brie to the box, rind side down.
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16
Place the box on a Baking Sheet.
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17
Spread the onion mixture evenly over the cut side of the Brie.
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18
Bake in the oven until the cheese just melts, about 30 minutes.
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19
Transfer Brie in its box to a platter.
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20
Surround with baguette slices and serve.
