This hot Brie is completely insane and "pig"!!!!
You can serve it with baguette croutons, crackers, puffed pork rind... and I even eat it with a spoon!!!
Many put the filling on top of the brie. I prefer to cut the brie in half, along the thickness, and I put the filling in the center. This prevents the filling from becoming overcooked when you put it in the oven, and also that your guests take more filling than cheese!!
1 wheel of brie cheese (the size depends on the number of people. I always take the biggest one)
1 package of bacon cut into pieces
1 large onion color of your choice
1 large tbsp. 1/2 tablespoon grilling seasoning mix
1/2 cup coarsely chopped pecans
Preheat oven to 350.
Cut the wheel of Brie in half, along the thickness.
Cook the bacon in the skillet. To book
In the same skillet, caramelize the onion in the bacon fat (this step can take a good 10-15 minutes, before the onion browns and caramelizes).
When the onion begins to caramelize, add the grill seasoning. Mix well. Add the pecans to toast them a bit.
Place half the brie in a baking dish, crust side down. Spread the cooked bacon on this half of brie, then put the onion mixture, cover with the other half of brie (crust side up).
Bake at 350 for 15-20 minutes.