Preheat the oven to 375 degrees Fahrenheit

Cut the onions in half and then thinly slice. Add the onions to a skillet on medium heat, sprinkle with salt and pour in 2/3 cup water. Cover with a lid and leave to cook for approximately 10 minutes until the onions have softened then remove the lid and continue to cook until the water has evaporated. Add in the butter, lower the heat to medium and leave to cook another 5-10 minutes until the onions are golden brown.

Unfold the puff pastry and cut the sheet into 16 equal sized squares (approximately 1 ½ x 1 ½ inches in size). I recommend cutting the puff pastry into 4 equal sized strips by 4 equal sized strips

Spray a mini muffin tray with cooking spray.

Place a square into each mini muffin cup and gently press down so it forms a cup

Place a piece of brie in the base of each puff pastry cup. Next add a spoonful of the caramelized onions followed by a teaspoon sized amount of chopped sundried tomatoes. Sprinkle with chopped rosemary.

Transfer to the over to bake for 15-20 minutes until golden brown in color and puff

Add a small drizzle of balsamic glaze to the top of each cup before serving warm