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Cut the onions into rings and fry them in olive oil until golden brown.
Caramelize the onions with maple syrup and deglaze with balsamic vinegar.
Place the pre-cooked potatoes in a round baking dish and flatten them with a cooking pot.
Season the potato base with sea salt and pepper.
Spread the vegan crème fraîche on top and top with thyme.
Add the caramelized onions and sprinkle with vegan grated cheese.
Bake in the oven at 200°C (top/bottom heat) for 30-40 minutes.
Garnish with fresh parsley.