This hot brie is completely insane and "dirty" !!!!
You can serve it with baguette croutons, crackers, puffed pork rinds... and I even eat it with a spoon!!!
Many people put the filling on top of the brie. I prefer to cut the brie in half, lengthwise, and put the filling in the middle. This prevents the topping from getting overcooked when you put it in the oven, and also prevents your guests from taking more topping than cheese!
1 wheel of brie cheese (the size depends on the number of people. I always take the biggest)
1 package of bacon cut into pieces
1 large onion, colour of your choice
1 1/2 large tbsp. of grill seasoning mix
1/2 cup coarsely chopped pecans
Preheat oven to 350.
Cut the wheel of brie in half, lengthwise.
Cook the bacon in the pan. Set aside
In the same pan, caramelize the onion in the bacon fat (this step may take a good 10-15 minutes, before the onion is colored and caramelized).
When the onion begins to caramelize, add the grill seasoning. Mix well. Add pecans to toast a bit.
Place half of the brie in an ovenproof dish, crust side down. Spread the cooked bacon on this half of the Brie, then put the onion mixture on top, cover with the other half of the Brie (crust side up).
Bake at 350 for 15 to 20 minutes.