Note: Can be prepared one day ahead; refrigerate. Let stand at room temperature before continuing.

2	tbsp	Unsalted butter
1	sm	Onion, chopped (about equal to 3/4 cup)
1/2	tbsp	Minced garlic
8	oz	Brie, rind trimmed, cut into chunks
8	oz	Cream cheese, cut into pieces
1/2	C	Sour cream
2	tsp	Lemon juice
2	tsp	Brown sugar
1/2	tsp	Worcestershire sauce
		Salt and pepper to taste
1	18 oz	Round sourdough or peasant loaf
		Paprika
		Assorted crudite and/or sliced Italian or french bread

• Melt butter in medium skillet over medium to low heat. Add onion and saute about 5 minutes, then add garlic. Saute until onion is golden brown (about 5 more minutes). Set aside.
• Place Brie and cream cheese in a large microwave safe bowl. Microwave on medium until just melted (about 2-3 minutes).
• Whisk onion mixture, sour cream, lemon juice, brown sugar and worcestershire sauce into melted cheese mixture. Season to taste with salt and pepper.
• Cut off top of bread loaf (in the same manner as if carving a pumpkin). Scoop out interior of loaf, leaving 3/4 inch shell of bread. Spoon cheese mixture into loaf, replace bread lid. Wrap in foil.
• Preheat oven to 400. Bake loaf until filling bubbles, about 1-1/2 hours. Unwrap and place on platter, remove bread lid. Sprinkle with paprika. Serve with crudite/bread.