For a simple, shareable, and rather impressive plate, make a gorgonzola and caramelized onion tarte tatin.

The bottom is then unveiled as some sort of fruit smothered in a mahogany caramel sauce.

Were keeping everything here except the fruit.

This base gives the impression of a delicious French onion soup.

Once the gorgonzola and puff pastry are added, you could be confident the finished dish will be sublime.

ensure to have a thawed sheet of puff pastry available.

I usually grab a box from Trader Joes and thaw it in the fridge the night before.

The package should have specified directions for thawing what brand of pastry you use.

Slice four onions into long slices.

I usually cut the onion in half, laterally.

Put the onion cut-side down and slice it laterally, root to stem.

The pieces should be about 14-inch slices.

Sprinkle a bit of brown sugar over the onions in the skillet.

Toss the rest of the onions in a pot with butter and salt.

Cook these down over medium low heat, covered, for about ten to fifteen minutes, stirring occasionally.

Keep the onions covered so they dont dry out and burn.

Set them aside to cool slightly, about five minutes.

I add dry thyme on top, but it’s possible for you to use another herb you like.

Take the puff pastry topper out of the fridge, and peel it off the paper.

If the edges are a little wide, tuck them down into the tart.

If you used parchment, you’ve got the option to peel it off now.

No one will be the wiser.

Dock the pastry and set it aside in the fridge or freezer.

Lay raw onion slices decoratively in the bottom of the skillet.

Sprinkle the brown sugar over the onions in the pan.

Put the rest of the onions in a pot with 2 tablespoons of butter, and the salt.

Cook this down over medium-low heat until caramelized and set aside to cool slightly.

Stir in the balsamic vinegar.

Spread the caramelized onion mixture evenly over the sliced onions in the skillet.

Top with gorgonzola crumbles and thyme.

Take the puff pastry out, and lay it on top of the onions in the skillet.

If there is any overhang, tuck it down into the sides.

Bake at 400F for 30 minutes, or until brown on top and bubbling around the sides.

Flip the tart out onto a plate.

Peel off the parchment paper, if used, and replace any rogue onions.

Top with a small sprinkle of gorgonzola and serve while warm.