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Peel the onions and cut them in half. This will create the beautiful circular patterns after baking. You can also cut the onions in thick slice if you prefer.
Melt the butter over medium heat with a drizzle of olive oil. Add the sugar and mix well. Place the onions in the pan and pour in the balsamic vinegar. Add a dash of water and simmer for 30-40 minutes on medium-low heat. Turn the onions halfway through cooking.
Prepare the shortcrust pastry by mixing the flour, salt, butter, water and dried thyme. Knead briefly and form into a ball. Set aside until needed.
Place onion halves in the bottom of a pan dish, cut side down. Pour the caramel on top. Roll out the shortcrust pastry with a rolling pin on a lightly floured surface. Form a circle as big as your tart dish. Place the pastry dough on top of the onions.
Bake for 30 minutes at 180°C (preheated oven, convection).
Loosen the edges of the pie crust by running a knife along the tart pan. Place a large serving plate on the pastry crust and flip the tart all at once. Remove the tarte pan. Add crumbled fresh goat cheese and crumble a few sprigs of thyme on top.