Ashley | Baker By Nature

For the Caramelized Onions:
Place the bacon in a large nonstick skillet over medium heat. Cook, flipping frequently, until the bacon is cooked through and crispy, about 5 minutes. Remove bacon from the pan and place on a large cutting board. Cut the bacon into small bits. Set aside.
To the same pan, add the butter and let it melt. Add the onions, salt, and pepper. 
Cook, stirring occasionally, until the onion softens, about 8 minutes. 
Add in the water, thyme, and garlic and stir well to combine. Reduce the heat to medium low and continue cooking, stirring occasionally, until the onions are very soft and caramelized, about 30 minutes. 
Add in the vinegar and brown sugar and cook for 5 more minutes. 
Remove the pan from heat. Stir in the mustard, parsley, and chopped bacon. 

For the Brie Bread Bowl:
Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside. 
Slice the top third of the bread boule. Cut into 1-inch pieces and set aside. 
Place the wheel of Brie on top of the bread boule, in the center, and using the Brie as a guide, use a paring knife to trace a circle a little larger than the wheel of cheese. Be careful not to cut through the bottom of the boule. Place the brie in the freezer to firm up while you finish the cutting. 
Once the circle has been cut, use your hands to pull out the "plug". Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side. Cut excess bread into 1-inch pieces and set aside.  
Starting halfway up the side of the bread boule, use a serrated knife to cut 1/2-inch deep slices around the entire bread boule. Brush the inside of the bread with the olive oil, then sprinkle with salt and pepper. 
Remove the brie from the freezer and trim off the top rind. Scrape ½ cup of the onion mixture into the boule. Then fit the brie inside the bread bowl (on top with the onions). Top with remaining onion mixture. 
Transfer boule to the prepared baking sheet and bake until the cheese is warm and gooey and the bread has turned a golden brown, 25 to 30 minutes. Remove the lid, sprinkle with fresh thyme leaves, and serve warm! 
About 10 minutes before the brie is done baking, place all reserved bread cubes on the second parchment paper lined baking sheet and place them in the oven as well. Remove them when you remove the brie, and serve them with the brie, for dipping