*  Exported from  MasterCook  *
 
                 Phyllo-wrapped Brie with Carmelized Onions
 
 Recipe By     : Holiday Appetizers, Better Homes and Gardens, 1996
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Cheese
                 Christmas Recipes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    margarine
    4      medium        onions -- cut in thin wedges
    2      teaspoons     sugar
      1/4  cup           hazelnuts or walnuts -- chopped and toasted
    8      sheets        phyllo dough -- thawed
      1/4  cup           margarine -- melted
    2      rounds        brie or camembert (4-1/2 ounces each)
      1/4  cup           apricot spreadable fruit
 
 Melt tablespoon of margarine in a large sauce pan.  Add onion.	Cover and cook
over medium low heat, about 15 minutes, or until onion is tender, stirring
occassionally.	Sprinkle sugar over onion.  Cook covered for 10 - 15 minutes more
or until browned, stirring occassionally.  Stir in nuts; cool.	Work with one
phyllo sheet at a time, keeping remainder of sheets covered with plastic wrap
until needed.  Lightly brush one sheet of dough with some of the melted
margarine.  Place another sheet of dough on top of the first sheet and brush with
margarine.  Repeat with two more sheets of phyllo, brushing with margarine.  Cut
a 12-inch circle from the stack and discard trimmings.	Slice one round of brie
in half, horizontally.	Place bottom half in center of phyllo stack.  Spread with
1 tablespoon of the apricot spreadable fruit; top with 1/4 of the onion-nut
mixture.  Top with other half of brie.	Top that with 1 tablespoon spreadable
fruit and another 1/4 of the onion-nut mixture!
   .  Wrap phyllo up and over filling, pleatting dough as necessary and slightly
 twisting to cover top.  Brush phyllo with remaining margarine.  Do the second
 cheese.  Place one wrapped brie round in a 8 x 8 x 2 baking pan and chill for up
 to 24 hours.  Bake in a 400 degree oven for 20 minutes or until golden.  Let
 stand 5 - 10 minutes before serving.
 
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