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Preheat oven to 350-degrees.
Trim top and bottom off the onion, then cut it in half from top to bottom.
Remove the outer layer then lay it down, flat-side down, and carefully cut each half into thin slices.
Start heating a large nonstick skillet over medium heat.
Add 1 tablespoon oil to the skillet along with the sliced onion.
Sauté for about 10 minutes, stirring every few minutes.
Add smoked salt, pepper, and 3 tablespoons water and sauté for about 5 minutes more; set aside to cool.
Meanwhile, cut 6 biscuits in half widthwise with a serrated knife to make 2 circles each (12 circles total).
Brush the inside of 12 muffin cups with remaining oil.
Line each cup with one of the biscuit rounds, pressing with clean hands to fill the cup.
Cut the brie round in half, widthwise, with a serrated knife to make 2 circles.
Cut each of the circles into about 5 almost round circles using a 2-inch round cutter.
Mold the leftover pieces of brie into 2 circles (so you will have 12 total).
Add about 1 tablespoon of the onion mixture in each biscuit cup.
Place a brie round into each cup.
Bake until the biscuit cups are golden brown, about 13-14 minutes.
Let cool for 5 minutes, then place ½ teaspoon of fruit preserves of your choice in the center of each and serve.