Red onion and balsamic caramel tarte tatin

We share with you a new recipe from Happyofood, a little autumnal delight with caramel flavors. Shortcrust pastry (here gluten-free... of course, it's possible??) Balsamic vinegar caramel: in a pan or in the thermomix: super easy: put 80g of cane sugar + 40g of brown sugar in the bowl: 5 min at 100 degrees and speed 1. Remove the cup and add 50ml of water: 5min 30 in Varoma and speed 2. 30 sec before the end of cooking pour 2 tablespoons of balsamic vinegar. // will have the consistency of a syrup after cooling. Line the bottom of a porcelain pie dish with this still-hot caramel. In a frying pan, brown the olive oil in one stroke + a knob of raw milk butter: 4 red onions cut into large slices + after 5 minutes: + 2 tablespoons of gluten-free soy sauce + after a few minutes: + 2 tablespoons of flavored honey (chestnut, wildflower, etc.) + after 5 minutes: + 3 tablespoons of balsamic vinegar and sprinkle with Zaatar (Lebanese spiciness or, failing that, sesame seeds and thyme). Let it simmer for a few moments, making sure the onions don't release too much juice. Place the onion mixture in the caramel-covered pie dish. Cover with the shortcrust pastry made with the flours of your choice. Fold the edges well towards the inside of the dish. Prick the surface with a few fork pricks and bake in a preheated oven at 180 degrees for about 30 minutes. Remove from the oven and turn the tart out onto a serving platter. Serve with a salad with walnuts or mushrooms.