Brie cheese
1 onion, sliced
2 cloves garlic
10 mushrooms, sliced
1/2 cup beef broth
1⁄2 teaspoon thyme
1 teaspoon all-purpose flour
3 tablespoons butter
Salt & pepper
Heat a heavy skillet over medium heat, melt 2 tablespoons butter and cook onions on a low temperature for about 15 minutes until they become nice and caramelized. Add mushrooms and garlic and cook for further 6-8 minutes. Stir in beef stock and all purpose-flour and bring to a simmer until a nice sauce forms. Add thyme. Butter bread with remaining butter and place Brie and mushroom onion topping between the buttered slices (make sure buttered sides are on the outside). Place sandwich on a hot non-stick pan for about 3 minutes per side or until it becomes nice and brown.