Baked Brie in a Bread Bowl with Onion Jam

Ingredients:

• 1 round loaf of sourdough bread, 18-20 cm in diameter.
• 1 circle of brie cheese weighing 200-220 g.
• 2 thick slices applewood-smoked bacon, cut into pieces
• 1 large onion, thinly sliced
• 5 sprigs of thyme + leaves for serving
• 3 cloves garlic, thinly sliced
• 1 tbsp red wine vinegar
• 1 teaspoon dark brown sugar
• 1 tbsp. grainy mustard
• 1 tbsp chopped fresh parsley
• 2 tbsp. l. olive oil

Preparation:

1. Place the bacon in a large nonstick skillet and heat over medium heat. Cook until the fat has rendered, about 5 minutes, then add the onion and season with salt and pepper. Cook, stirring, until the onion is softened, about 5 minutes.
2. Add the thyme sprigs and garlic and reduce the heat to medium-low. Continue cooking, stirring occasionally, until the onions are golden brown, 30-35 minutes, adding the vinegar and brown sugar 5-10 minutes before the end. If the pan becomes too dry, add a little water and scrape up any browned bits. Remove from the heat and stir in the mustard and parsley.
3. Meanwhile, preheat oven to 175°C.
4. Place the brie cheese in the freezer to firm up for 5-10 minutes. Using a serrated knife, cut off the top third of the loaf of bread (set it aside). Scoop out enough crumb to fit a circle of brie inside. Slice the top and crumb of the bread, and sprinkle with salt and black pepper. Arrange the sliced ​​bread on one baking sheet and place the bread bowl on another.
5. Remove the brie from the freezer and trim the top rind. Place the cheese in a bread bowl and top with onion jam, discarding the thyme stems. Place both baking sheets in the oven and bake until the bread is toasted and the brie is hot, about 10 minutes for sliced ​​bread and 15-20 minutes for the bread bowl. Sprinkle the brie with thyme. Serve with toasted bread.