French onion inspired baked brie

Soften one large onion, cut in small pieces rather than long, in butter until a little caramelized.

Add white wine and let it mostly cook off.

As the liquid subsides add about a quarter cup of beef broth and let it evaporate into the onions; add a little more and cook about five minutes to dry up.

Finish with a knob of butter, salt and lots of black pepper; take off the heat to cool.

Put a wheel of brie in a small cast-iron pan and pile the onions on top, keeping them from the sides.

Add a little thyme and a little Gruyere on top.

Bake at 350 degrees for about 12 to 15 minutes; finish with a little more thyme.