AuthorSamuel DietzmannStolen from a friend. It turned out delicious.
I’ve also done this with gorgonzola cheese, as well, and it’s quite delicious.
Peel the onions and cut them in half. Alternately, cut them in thick slices. You want to preserve the rings when you cut, so cut across the long axis of the onion, not along it.
Melt the butter over medium heat, then add the olive oil. Add the sugar and mix well. Place the onions in the pan, and pour the balsamic vinegar over them. Add the water and simmer for 30-40 minutes on low heat. Turn the onions halfway through cooking.
Place the onions in the bottom of a pan dish, cut side down. Pour the liquid from the pan across the top of the onions.
Roll out the pie crust into a circle as big as your tart dish. Place the pastry dough on top of the onions.
Bake for 30 minutes at 350F/180C.
When you are ready to serve, loosen the pie crust by running a knife edge along the tart pan. Place a large serving plate on top of the pastry crust, and flip the whole thing quickly. Add crumbled goat cheese and a few thyme sprigs on top.
Ingredients
Directions
Peel the onions and cut them in half. Alternately, cut them in thick slices. You want to preserve the rings when you cut, so cut across the long axis of the onion, not along it.
Melt the butter over medium heat, then add the olive oil. Add the sugar and mix well. Place the onions in the pan, and pour the balsamic vinegar over them. Add the water and simmer for 30-40 minutes on low heat. Turn the onions halfway through cooking.
Place the onions in the bottom of a pan dish, cut side down. Pour the liquid from the pan across the top of the onions.
Roll out the pie crust into a circle as big as your tart dish. Place the pastry dough on top of the onions.
Bake for 30 minutes at 350F/180C.
When you are ready to serve, loosen the pie crust by running a knife edge along the tart pan. Place a large serving plate on top of the pastry crust, and flip the whole thing quickly. Add crumbled goat cheese and a few thyme sprigs on top.
