2 slices sourdough bread

1 large onion, thinly sliced

2 tablespoons olive oil

1 tablespoon butter

4 ounces brie cheese, sliced

Fresh thyme leaves

Honey, for drizzling

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Heat olive oil and butter in a skillet over medium heat.
Add sliced onion and cook slowly, stirring occasionally, until caramelized and golden brown, about 20–25 minutes. Season with salt and pepper.
Toast sourdough slices until golden and crisp.
Place brie slices on warm sourdough, letting them soften slightly.
Spoon caramelized onions over the brie.
Finish with fresh thyme leaves and a drizzle of honey.
Serve warm and enjoy.

Add arugula on top for a peppery bite.

Swap brie for camembert or goat cheese for variation.

Spread fig jam or balsamic glaze for extra richness.

Caramelized onions can be made ahead and stored up to 4 days in the fridge.

Reheat toast in the oven at 350°F for 5–7 minutes; avoid microwaving.