This is one of those great comfort foods. The combination of tastes and textures in this make it fun to make and eat. A couple of the keys to making this work are to sauté the onions right. I like to use the bacon grease that’s left to add a nice smoky bacon taste to the onions but if you prefer you can use olive oil or butter. Ideally you will have about 2 tablespoons of oil or grease to work with. Make sure the oil is hot before adding the onions to bring out the best flavor and keep them from getting mushy.
The next key to making this work is to work with cold cheese, especially the brie which won’t shred right unless it is cold.
I like to garnish mine with paprika before serving. I also like to serve it as a sandwich on really soft bread that’s been lightly toasted, add a thin slice of turkey, pork or beef for a lunch treat that will make the co-workers insanely jealous!