Step 1Peel and slice the red onions. Place the butter in a hot skillet and let it melt over a low heat. Add the onions and fry on medium heat for 15 minutes.
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Step 1Peel and slice the red onions. Place the butter in a hot skillet and let it melt over a low heat. Add the onions and fry on medium heat for 15 minutes.
Step 2Add the balsamic vinegar, Allulose (or Erythritol) and thyme leaves. Gently cook on low-medium heat for 30 to 40 minutes, stirring regularly, until completely soft and caramelized. When done, set aside.
Step 3To make the crust, place the almond flour, coconut flour, xanthan gum, salt and cold butter into a food processor.
Step 4Add 2 eggs and process until smooth dough forms.
Step 5Wrap in a piece of cling film, flatten with your hands and refrigerate for 1 to 2 hours or freeze for 20 to 30 minutes, until firm and easy to roll out.
Step 6When the dough is ready, place it on a strong piece of parchment paper. Roll the dough into an oval, flat crust, about 40 x 30 cm (15 x 11 inch). To prevent the dough from sticking, use a silicon covered rolling pin or wrap it in a piece of cling film. The crust will be fragile when the dough warms up. Carefully transfer into the freezer for 10 minutes or in the fridge for 30 minutes.
Step 7Meanwhile, slice the brie. If you want the brie to be less melted once you bake it, place the slices on a tray lined with parchment paper and freeze for 15 minutes.
Step 8Transfer the chilled dough in a large baking tray. Add most of the caramelized onion on top of the crust, leaving about 5 cm (2 inches) from the sides uncovered. Add sliced brie and then the remaining caramelized onions.
Step 9Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Beat the remaining egg. Fold the dough over the filling and then brush the edges with the remaining beaten egg. Place in the oven and bake for 15 minutes, rotating the tray halfway to ensure even browning.
Step 10Remove from the oven and set aside to cool down for a few minutes before slicing. Optionally, garnish with fresh herbs such as thyme or basil and serve with a bowl of dressed greens. Eat warm or cold. To store, refrigerate for up to 5 days.