Brie and Vidalia Onion Puffs

Ingredients:

• 2 heads (13 cm) of brie cheese
• 2 sheets frozen puff pastry (thawed)
• 1 lightly beaten egg category CO
• 2 tbsp (30 g) unsalted butter
• Coarse salt and freshly ground black pepper
• 1/2 cup water for stewing
• 4 large Vidalia onions (sweet varieties), thinly sliced ​​into half rings

Preparation:

1. Preheat oven to 205°C.
   
   In a large skillet, melt the butter over medium-high heat. Add the Vidalia onion, season with salt and pepper to taste, and cook until browned, about 10 minutes. Add 1/2 cup water and cook, stirring frequently, until golden brown, about 15 minutes. Let the mixture cool to room temperature.
   
   Roll each sheet of dough into a 30x30 cm square on a marble surface or on a sheet of parchment paper to prevent sticking. Place half of the caramelized onion in the center of each sheet. Place a slice of Brie cheese on top of the onion and brush the edges of both dough squares with beaten egg. Fold the edges of the dough over the cheese to completely enclose it. Pinch the edges tightly.
   
   Place each puff pastry seam-side down on a baking sheet lined with a silicone mat or parchment paper. Brush the top of each puff pastry with beaten egg. Bake until golden brown, 20-25 minutes. Let rest for 15-20 minutes and enjoy!