5 large sweet onions, sliced thinly
2 tablespoons olive oil
1 1lb. Wheel of double or triple cream brie
2 packages of whole wheat flat bread (5 pieces/package)
½ cup toasted walnuts
1 small bunch fresh parsley, chopped
Honey for drizzling
Caramelized onions: place a large skillet over medium low heat, add oil and onions. Stir very often, once they begin to change color, you really have to watch and stir often. This will take about 45 minutes to one hour, it will be worth it! You can make a day or two ahead and refrigerate.
Toasted walnuts: Spread walnuts over a cookie sheet and bake at 300’ for 8-10 minutes. You can make these a day or two ahead as well. Once cool, coarsely chop.
Assembly of flatbreads: Onto a flatbread, top with a couple of slices of brie and caramelized onions. Bake at 350’ for 10-12 minutes. Drizzle with honey, top with a sprinkle of parsley and walnuts. Cut into 4 wedges. Serve immediately.
To make ahead, assemble flatbreads and layer in a plastic container with wax paper between to prevent sticking. Simply warm and serve when you're ready, don't forget to top with parsley and walnuts!