Melt butter and sugar over medium heat in an ovenproof frying pan of about 24cm. Saute the onions in it over low heat for 10 to 15 min. until soft. Stir occasionally. Add vinegar and thyme.
Season with salt and pepper and continue to simmer over medium heat until the liquid has reduced and the onions are completely coated with the butter sauce.
Roll out the puff pastry into a round disk a tiny bit larger than the roasting pan. Place the disc on top of the onion mixture, press it smooth and wrap the edges. Bake the tart at 180 °C in a heated oven for 20 to 25 min. Then rest for 10 minutes.
Place a large plate on the roasting pan and carefully turn the tart out onto it. Serve warm.
Tip: A heavy cast-iron frying pan is most suitable for this recipe because it distributes the temperature evenly so that the onions do not stick to the bottom.
Our tip: Use your favorite red wine for cooking!
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