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1. Preheat oven to 350 degrees.
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2. Put garlic cloves in a custard dish with olive oil and wine. Bake for 20 to 30 minutes or until garlic cloves are soft. Cool.
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3. Slice onions into thin rounds and saute them in butter. Cook slowly (sweat them), cover for awhile, then uncover, stirring occasionally until they start to brown. Sprinkle sugar over them and continue cooking until they are lightly browned.
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4. Scrape off some of the white powdery coating from the Brie with a knife or the edge of a spoon. You don't have to get it all off, just reduce the amount.
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5. Squeeze garlic out of its skin and mix well with cooked onions, including wine and oil that garlic was cooked in. Add Tobasco to taste.
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6. Artfully pile this mixture on top of the Brie and bake at 350 degrees for 14 to 20 minutes or until sides of wheel soften and inside of cheese is well melted.
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7. Bake it in something attractive enough to serve it in, because once it is heated it will be difficult to transfer to a serving dish.
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8. Turn oven to broil for 5 minutes for a golden succulent and beautiful finish.
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9. Cook for about 5 to 10 minutes before serving. Place chutney in a ring around the Brie.
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10. Serve with garlic toast, French bread, foccacia, or any type of bread or cracker.
