Begin by slicing three large sweet onions thinly. In a large skillet, combine 2 tablespoons of butter and 2 tablespoons of olive oil, then add the onions over medium heat. Sauté for about 3-4 minutes until they start to soften. Reduce the heat to low and continue cooking for 45-60 minutes, stirring occasionally until the onions are deeply browned and caramelized.

While the onions are cooking, peel and quarter one pear, then slice it crosswise into 1-inch pieces. In a separate small pan, melt 1 teaspoon of butter over medium heat. Add the pear slices and sauté for 2-3 minutes until they soften and become fragrant. Set aside to cool slightly while you prepare the bread.

Preheat your oven to 400°F (204°C). Take a round sourdough loaf and make five deep cuts lengthwise and crosswise, creating a chessboard pattern. Be careful not to cut all the way through; you want to maintain the integrity of the bread.

Now it’s time to fill the cuts in your bread! Spoon the caramelized onions into each of the slices, followed by generous pieces of brie cheese and the sautéed pear slices.

In a small bowl, melt the remaining 4 tablespoons of butter. Once melted, mix in the chopped fresh parsley, thyme, kosher salt, and freshly cracked pepper to taste. Brush it generously over the stuffed loaf.

Place the stuffed bread on a large piece of aluminum foil. Brush the tops and sides with the herb butter mixture, ensuring all exposed areas are coated. Cover the bread loosely with another piece of foil and bake in the preheated oven for 20-25 minutes.

Once baked, remove the Brie Pull-Apart Bread with Pear and Caramelized Onions from the oven and let it cool for about 5 minutes. Serve warm.