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1
Saute 1 stick of butter in a pan with 1 medium white onion sliced into thin slivers.
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2
Add sugar by the tablespoon to caramelize once onion gets rolling (starts to get cooked, etc.)
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3
I likely add 3 tablespoons and sometimes a bit more butter to get a good consistency, a bit sticky, not too thin.
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4
Add walnuts as you caramelize.
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5
Layer deeper pie pan or circle dutch oven with Crescent rolls.
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6
(To make a sheet to wrap up the brie later).
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7
I normally buy another package of crescent rolls to have 4 more triangles to work with to make it look pretty.
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8
Cut brie circle in half across the circle so that you get two circles.
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9
Place bottom circle on crescent roll layer, spread raspberry/strawberry/apricot jam to cover circle, then half of caramelized walnut/onion mixture.
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10
Place second brie circle and layer again.
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11
Pull triangle folds over brie/jam/onion layers to create a pie look.
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12
Bake in oven at 350 degrees for 25 minutes at least.
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13
Crescent roll should turn golden brown and brie inside should get gooey (might even burst out but that's ok and very tasty!
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14
).
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15
Serve over big & sturdy crackers or french bread -- Enjoy!
