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For the caramelised onions, add butter to a pot over medium heat. Add onions, stir briefly, then turn temp to low. Cover, and stir every 2-3 minutes for 20-30 minutes. Adjust heat as necessary until well caramelised (not burnt). Deglaze with dark soy and vinegar, add salt to taste then chill to room temp.
Line your tin with baking paper or cling wrap, and place one layer of puff pastry at the bottom. Follow with a layer of caramelised onions, then refrigerate.
For the comte custard, add salt, pepper, corn flour, and eggs to a heat proof bowl, and whisk together.
Add cream and milk to a sauce pan and bring almost to a boil.
Temper eggs by adding the hot cream Mixture to the egg mixture while whisking. Add the whole mix back to the pot.
Gently heat the whole mix while whisking to avoid lumps. Continue heating until the custard has thickened completely. Remove from heat, and whisk in the finely grated Comte until completely incorporated.
Immediately pour the custard over onion briefly smooth, then place the top pastry layer and press down gently. Allow to set in the fridge overnight.
Remove the slice onto a chopping board. Use a serrated knife to carefully slice through the top puff pastry layer, then a sharp knife to cut through the custard and bottom layer.
Serve at room temp with plenty extra Comte on top.