4 red onions
½ cup bread crumbs
2 tbls chopped fresh thyme plus a few sprigs for garnishing
4 slices of brie (or camembert)
Peel the onions. Slice ¼ inch off the bottoms of the onions and about ¾ inch of the tops. Carefully carve out the inner portion of the onions using a paring knife and a teaspoon so that you have onions that are mostly hollowed out. Set aside the scooped out onion pieces/pulp.
Heat the oven to 175° C / 350° F
Coat a grill style pan with olive oil and heat to very hot. Place the onions top side down in the pan and grill for a few minutes until browned. Now transfer the onions to a baking dish with the grilled sides facing up. Any olive oil left in the grill pan can be drizzled over the onions. Give the onions a light dusting of salt.
Bake the onions for 25 minutes. Meanwhile, finely chop the onion pieces. Heat a few tablespoons of olive oil in a non-stick pan and sauté the onions until they are transparent and soft. Add a pinch or two of salt, the bread crumbs, and the chopped thyme. Cook for a few more minutes, stirring often so the bread crumbs toast a little but do not stick. Let cool. Slice four pieces of the brie and set aside.
When the onions are of out of the oven let them rest in the baking dish. When they’re cool enough to handle, stuff each onion with a slice of cheese and then stuff the bread crumb mixture around the cheese until each onion is well-packed and the cheese is securely in place. Now put the onions back in the oven for about 5 to 6 minutes or until the cheese is completely melted. Garnish with the extra sprigs of fresh thyme.