Baked Brie with Caramelized Onions and Bacon/French Onion Baked Brie

I’m just not sure it gets much better than this…Baked brie with caramelized onions and bacon!  (The French Onion Baked Brie was too simular to warrent a separate recipe). Look for other brie variations on the blog.  There is also a “Basic Brie” entry with  more than you ever wanted to know about brie.
Ingredients:

• 1 Tab brown sugar
• 2 Tab butter or extra light olive oil
• 16 oz brie, round
• 2 medium yellow onions , cut into ¼-inch slices
• 5-6 slices of bacon

Directions:

1. Cook bacon until almost crispy.
2. Let cool and finely chop.
3. Caramelize onion in butter/olive oil on medium low heat for 20 minutes.
4. Add brown sugar a few minutes before finished.
5. Sauté another 1-2 minutes, until the sugar is dissolved.
6. Top the brie with the onions and chopped bacon.
7. Bake at 350° until soft and starting to ooze, about 10 minutes.
8. Serve with French bread crostini’s or crackers.

Serves: 12
Source:  Taste and See, Author: Holly Sander

French Onion Baked Brie
Instead of being covered in pastry, this baked Brie recipe lets the runny, tangy cheese take center stage, happily oozing into a baking dish along with a caramelized onion topping, which gives the whole thing French onion soup vibes.
Ingredients:

• 2 Tab extra-virgin olive oil, more as needed
• 1 large Spanish onion, halved very thinly sliced
• 2 thyme or rosemary sprigs
• Salt
• ½ tsp balsamic vinegar, plus more to taste
• About 8 ounces Brie (leave the rind on)
• Chopped fresh herbs, such as dill, parsley, mint or chives, for serving
• Grapes, tangerine segments and nuts, for serving

Directions:

1. Heat oven to 350°.
2. In a small skillet, heat the oil over medium heat.
3. Add the onion, thyme and a pinch of salt.
4. Cook  until very tender and deeply brown at the edges, 20
   to 30 minutes. If the pan starts to dry out, add a splash of water.
5. When the onions are golden and jammy, stir in vinegar and another pinch of salt, adding more to taste. You can make the onions a few days ahead
   and store them in the fridge until it’s time to bake the brie.
6. Just before serving, put the cold cheese straight from the fridge into a ceramic gratin or glass baking dish, and scrape onion mixture on top.
7. Bake until the cheese is soft and oozing, 9 to 15 minutes. You should be
   able to see the cheese start to ooze.spread the onions onto a round of Brie.  Like all melty cheese dishes, this is best served warm while the cheese is at its softest and most delightfully gooey.
8. Serve with French bread crostini’s or crackers.

Serves:   6
Source:  cooking.nytimes.com/recipes