5 cups (1.25 litres) pickling onions (about 3 bags of 284 g)

1/2 lb (225 g) puff pastry, thawed

3 tablespoons (45 ml) olive oil

1 tablespoon (15 ml) butter

1 tablespoon (15 ml) honey

2 tablespoons (30 ml) balsamic vinegar

1 container 300 g ricotta cheese

1 egg

1/3 cup (75 ml) chopped fresh chives

1 teaspoon (5 ml) dried thyme

Salt and pepper

In a saucepan of boiling water, blanch the onions for about 30 seconds. Rinse under cold water and drain well. Peel them, taking care to remove the translucent film under the skin.

With the rack at the lowest position, preheat the oven to 190 ˚C (375 ˚F).

Roll out the pastry and line a 25-cm (10-inch) pie plate with a removable bottom.

Refrigerate.

In a skillet, sauté the onions in the oil, butter, honey and vinegar for about 10 minutes. Season with salt and pepper. Set aside.

In a bowl, combine the cheese, egg and herbs. Season with salt and pepper.

Spoon the cheese mixture into the pie crust.

Scatter the onions over the cheese mixture.

Bake for about 45 minutes.

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