Ingredients:

  • 450 g yellow onions, thinly sliced
  • 28 g unsalted butter
  • 15 ml balsamic vinegar
  • 3 g kosher salt
  • 1 g black pepper
  • 480 g frozen puff pastry, thawed
  • 225 g brie cheese, chilled and cut into small cubes
  • 60 ml fig jam
  • 1 large egg beaten with 15 ml water

Instructions:

  1. Melt the butter in a skillet over medium-low heat. Add the sliced onions and salt.
  2. Cook, stirring occasionally, for 30–40 minutes until onions are a deep mahogany color and have a jammy consistency.
  3. Stir in the balsamic vinegar and black pepper, scrape the bottom of the pan, remove from heat, and let cool completely.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Roll out the chilled puff pastry on a lightly floured surface and cut into 12 equal squares (approximately 3x3 inches).
  6. Place squares on the baking sheet. Spoon 1 tsp (5ml) of fig jam into the center of each square.
  7. Top the jam with 1 tsp (5ml) of the cooled caramelized onions and one cube of chilled brie.
  8. Brush the edges of the pastry with the egg wash, leaving the center untouched.
  9. Bake for 12–15 minutes until the pastry is a deep golden brown and the brie is bubbly.