Transport yourself to a delightful Parisian afternoon when you pair this delicious dish with French-inspired cocktails such as the Brandy Crusta, French 75, and Greenpoint!

Ingredients

• 5 medium onions, 2 1/2 pounds 
• 1 3/4 oz butter
• 1 tablespoon olive oil
• 2 tablespoons sugar
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon apple cider or balsamic vinegar
• 1 tablespoon brandy
• 11 oz puff pastry or store-bought or homemade pie crust
• 3 thyme sprigs, picked 

Instructions

1. Peel the onions and cut them in half.
2. Melt the butter over medium heat with a drizzle of olive oil. Add the sugar, pepper, and salt, and mix well. Place the onions in the pan and pour in the vinegar and brandy. Add about 2 ounces of water and simmer for 30-40 minutes on medium-low heat. Add more water if needed. Turn the onions halfway through cooking. 
3. Turn the onions over twice to coat them with the caramel before adding the crust. Place the pastry dough on top of the onions. 
4. Bake for 30 minutes at 350°F.
5. Loosen the edges of the pie crust by running a knife around the pan. Place a large serving plate on the pastry crust and quickly but carefully flip the tart all at once. Remove the tarte pan. Add fresh picked thyme on top.