Baked Brie with Caramelized Onions

Ingredients:

2 TBS butter
8 cups sliced onions
3 garlic cloves, chopped
1/2 cup dry white wine
1 tsp sugar

1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

Melt butter in heavy large skillet over medium-high heat. Add onions and sauté until just tender, about 6 minutes; reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool.

Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes (watch carefully). Transfer Brie in box to platter. Surround with baguette slices. 10-12 servings.