Baked Brie with Caramelized Onions on French Bread

This is the first time I have ever had brie or caramelized onions. I didn't care for brie, my husband and a friend liked it, but the flavor of the cheese just didn't do it for me. However, I LOVED the caramelized onions, next time I think I will try this with goat cheese.

Baked Brie with Caramelized Onions on French Bread
One half of a loaf french bread, sliced in half lengthways
butter for spreading
2T. butter
2 large onions, sliced
1/4 tsp thyme

2 garlic cloves, chopped
1/4 cup white cooking wine
1tsp sugar

8 ounce brie

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 2 T wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 2 T wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350. Prepare brie and soften until able to spread. Spread french bread lightly with butter, spread with brie, top with caramelized onions. Bake in oven until brie is melted and bread is lightly brown on edges.