Balsamic red Onion tart

The caramelized onion wedges give this tart a stained glass effect.  We use a serrated knife to cut the tart.  The slices won't be perfect, but they sure are tasty.

2 tablespoons Unflavored Olive Oil

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 lbs. red onions, halved vertically and cut into thin wedges

     (about 2 large)

2 1/2 tablespoons Traditional Balsamic Vinegar

1 teaspoon fresh thyme

1/2 (14.2 oz.) pkg refrigerated pie dough (or homemade)

4 thyme sprigs (optional)

Preheat oven to 400 degrees.

Heat the oil in a large skillet over medium low heat.  Add salt, pepper and onions; saute 15 minutes or until onions are lightly browned (mine took longer).  Add the vinegar and chopped thyme; cook 5-6 minutes until the liquid evaporates.  Remove from heat and cool a few minutes.

Roll the pie dough into a 12 inch circle on a lightly floured surface.  Place the thyme sprigs in the bottom of a 9 inch cake pan.  Spread the onion mixture in the bottom of the pan, smoothing the top.  Drape the dough over the pan, folding the edges underneath.  Liberally prick the surface of the dough with a fork.  Bake at 400 degrees for 20 minutes.  Reduce oven temperature to 350 degrees and bake for another 15 minutes or until the dough is lightly browned and crisp.  Remove the pan from the oven and cool 15 minutes.  Carefully invert the tart onto a serving plate.  Cut into 8 wedges.

*Recipe adapted from Cooking Light magazine.