Slice the onions in half and then into thin rings. Separate them into strips with your hands. In a hot frying pan over medium heat, add the butter and the sliced onions. Sauté for about 10 minutes, stirring often.

Stir in the balsamic vinegar and brown sugar, cooking for another 5 minutes on high heat while stirring occasionally to prevent sticking.

Deglaze the pan with the red wine, then cover and lower the heat to a medium-low simmer. Allow the mixture to cook for 25 minutes.

While the onions are cooking, cook the bacon in a non-greasy frying pan for about 2-3 minutes on each side until browned.

Prepare a large baking sheet by lining it with parchment paper. Unroll the crescent roll dough and arrange the triangles in a sunburst pattern, overlapping the bases and pointing the tips out.

Preheat your oven to 390°F. Spread the onion confit over the base of the crescent triangles and sprinkle crumbled bacon and pieces of Brie on top.

Carefully fold the inner edges of the dough inward, which helps keep the cheese contained during baking. Fold over the tips of the triangles and tuck them underneath.

In a small bowl, beat the eggs and brush the mixture over the top of the dough. Bake for 15-25 minutes or until the pastry is golden brown.

Once done, sprinkle fresh chives over the top and enjoy!