• Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment and set aside.
• Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.
• Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. Transfer the wrapped brie to the baking sheet and chill in the fridge for 10 minutes.
• Brush the pastry all over with the beaten egg and then transfer to the oven. Bake until the pastry is deep golden-brown, 35 to 40 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm

To make the caramelized onions

• In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 35-45 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Remove and set aside to slightly cool once caramelized.