Caramel Apple Brie Melt

Peel and chop yellow onion into quarters, then slice each quarter into very thin, long pieces.

Start with high heat with a bit of oil and salt (salt draws out the moisture and gets better browning). Stir for about 3 minutes.

Turn down the heat once the onions start browning, continue stirring for 10 minutes. Refresh the oil as needed if the onions look a bit dry or are about to start burning.

Add a teaspoon of sugar and 1-2 tablespoons of water once the onions are very soft. Continue stirring until onions are a medium brown.

While occasionally stirring the caramelized onions, peel the green apple.

Using a mandolin, cut the apple into very thin, short slices. I set my mandolin to level 3 thickness, which is barely thick enough that the apple slice is firm and has a bit of crunch without being bulky (level 1 thickness would be paper thin and folding over, for reference). If you don't have a mandolin, you can do this by hand, just try to make the slices fairly even. Put them in a bowl once you're done.

Cut a few inches of the rind off of the triple creme brie, and generously cover the slice of sourdough with pieces of the creamy brie. You don't have to spread it, it doesn't have to look pretty, just lay out globs of 2-3 inches of brie and they'll melt and spread out while the bread is being toasted. If you aren't familiar with different types of brie, double creme is more creamy, buttery, and spreadable than regular brie, and triple creme is even more so.

Place the apple slices evenly across the bread (maybe 6 pieces, 1-2 inches each).

Now that the caramelized onions are done (hopefully), fill in the gaps on the bread with as many onions as you want.

Generously drizzle the chipotle caramel sauce all over the bread.

On medium low heat, melt a sliver of salted butter on the pan. Carefully move the sourdough with all of the toppings onto the pan, and toast for a few minutes until the brie and caramel sauce is melted, and the bottom of the toast is slightly browned. Keep a close eye on the bottom to avoid burning it, since the second round of toast goes much faster if you're making multiple servings. Usually I toast two slices of bread at a time.