I have particular love to the caramelized onions and following that I really like also this quiche with is so creamy, richened with some Gruyere cheese and herbs. It is simple to make and the longest time is required for caramelizing onions, but you can prepare them in advance and then use in different dishes.

Method step by step:

1. Cut onions in thin slices. Preheat deep pan or pot with 3 spoons of olive oil. Add onions and cook them on medium heat until soften thirring often for some 10-15minutes
2. Add butter and rest of the olive oil, increase a bit heat and continue to cook for some more 15minutes
3. Add sugar to help caramelize onions and bit of balsamico, thirring for extra 5-10minutes
4. Add thyme, salt, pepper for your taste, mix and when onions are cooked deglaze it with bit of white wine, cook for some more minutes until wine is reduced and you get tasty, sticky, soft caramelized onions
5. Preheat oven to 190C. Spread baking tray with butter. Roll the pastry, making little holes with the fork at the base of it in order to it not to lift up. Put baking paper over and place baking kidney beans or any other weight on it. And bake in the oven for 10-15minutes to make some crust.
6. Beat crème fraîche together with heavy cream. In separate bowl whip 3 eggs and add them to cream. Season with nutmeg, salt and pepper. 
7. Spread the caramelized onions in the pastry which you baked before for some 10min and spread evenly. Then scatter over grated Gruyere cheese and pour over egg-cream mixture. Bake for around 25-30min until it is golden.

Ingredients:

• 6 decent size golden onions
• 4 tb.spoons of olive oil
• 40g butter
• 2 tb.spoons of balsamico
• fresh thyme
• bit of white wine for deglazing
• salt, pepper
• 40g Gruyere cheese
• Pate brisee (butter pie crust)
• 3 eggs
• 200ml heavy cream
• 50ml crème fraîche
• grounded nutmeg