1 garlic clove, peeled, thinly sliced
2 medium red onions, peeled, sliced
1tsp chopped fresh thyme leaves
salt and freshly ground black pepper
1 tsp dark soft brown sugar
2 tbsp olive oil
1 tsp white wine vinegar
125g/4oz Brie, cut into 24 small pieces
250g/8oz ready-made shortcrust pastry