Baked Brie with Caramelized Apples and Onions

Our family loves brie.  Our family also loves caramelized onions.  Put these two together with a pie crust, and we're in heaven!
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry.  Probably would have been better to use the puff pastry... it ended up being REALLY buttery.  I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left.  I also didn't roast garlic... as awesome as it may be, I'm too lazy.


1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter


 Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.