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Slice onions into thick rounds around 1.5 cm wide.
Place the onions in a shallow tray and pour over boiling water. Leave for 10 mins.
Cut the pastry to 25cm width circle and fork to make holes.
Heat the butter and oil over a medium heat with a few thyme leaves.
Slide the onions into the pan and cook over a medium to low heat for 10 mins.
Sprinkle over the sugar and allow it to dissolve, then add in the salt, pepper, brandy and vinegar and let the mixture bubble for a minute. Remove the pan from the heat.
Preheat the oven to 200°C/400°F 180°C FAN/Gas Mark 6.
Carefully lay the pastry over the onions and tuck the pastry in.
Cook for 30 minutes until golden.
Leave the tart to cool for 5mins and place a plate over the pan and flip. Use gloves.
Crumble cheese over if desired and slice.