2 medium to large red onions
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp brown sugar
500 g chevre or other soft goat cheese
¼ – ½ c chopped fresh parsley
salt and pepper to taste
pastry for a single crust 10-inch tart (I use my favourite pie dough recipe for this)
Line the tart pan with pastry and allow to chill in the refrigerator as you prepare the filling.
Cut the onions into strips, and sauté on medium-low heat until they are well cooked and beginning to turn golden. Add the vinegar and brown sugar and continue to cook until most of the liquid has evaporated. Set aside to cool.
Beat the eggs in a large bowl. Add the cheese, parsley, salt and pepper and mix thoroughly.
Spread onions in the bottom of the tart and top with the cheese mixture.
Bake at 200˚C (400˚F) for about 40 minutes until firm and browning on top.
Cool on a rack and serve at room temperature.