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Heat 2 Tbsp of butter in a pan, add 2 tsp brown sugar and let it caramelize for a minute.
Add a good splash of sherry, then your peeled onions (cut in half).
Gently season with salt and let it simmer until the liquid is thickened. Turn off the heat.
Cut your puff pastry in the size of your pan, prick in some holes and place it over your onions. Push down the edges so your onions will sit tightly next to each other’s.
Bake at 180’C for about 20-30 minutes until your dough is golden brown.
Let cool for a few minutes, then turn your tarte upside down.
Serve with a little scoop of Creme fraiche and a green salad.