(5 to 6 servings)
Put the onion wedges in an oven dish, season with salt, pepper, olive oil and sugar, mix and cover with aluminum foil.
Bake for 45 minutes at 390°F. Take out and allow to cool.
Put the roasted onion, port wine and rough bindweed fruit in a pan. Bring to a boil for 2-3 minutes, then put the Brie cheese at the center and leave for 2-3 more minutes, so it begins to melt.
Serve with salad or crackers if you will serve it as an appetizer.
