Slice the onions and cook them on low heat with the butter and olive oil. Add the brown sugar, salt, pepper, and red wine vinegar. Let it simmer and compote for 20 to 25 minutes, stirring regularly.
Dice the smoked bacon into small pieces and fry in a pan until perfectly crispy.
Preheat the oven to 180°C. Carefully slice the top rind off the camembert and slightly hollow out the center.
Top the opened camembert with 2 tablespoons of the prepared onion confit, followed by the crispy bacon.
Bake in the preheated oven for 12 to 15 minutes, until the cheese is completely melted and runny.
Garnish with a crack of black pepper and a sprig of fresh rosemary. Serve immediately with thick slices of toasted country bread for dipping.
Cook it hands-free.
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