3 medium onions (sliced)
2 tbsp + 4 tsp olive oil
1 cup balsamic vinegar (inexpensive is perfect)
1 tbsp honey
¼ cup cherry tomatoes (sliced in in half)
¼ cup goat cheese, crumbled
1 cup arugula
15-20 Kalamata or black sundried olives pitted (optional)
Salt & pepper
4 Unsweetened Piccola Cucina Tart shells

In a heavy bottomed saucepan, over medium to low heat, combine balsamic vinegar and honey.  Bring to a low boil, reduce the heat and maintain a steady simmer, allowing the vinegar to reduce slowly.  This will take about half an hour or so, until the desired thickness is reached.

Meanwhile slice onions and sauté with 2 tbsp. olive oil in a saucepan over medium to low heat.  This will take about 20-30 min.  The onions will caramelize, and natural sugars will be released, making them a golden brown colour.  Season with salt and pepper and set aside to cool.

Lay out the tarts and spread onions across them all evenly.  Layer the arugula on top of the onions.  Sprinkle tomatoes, olives, goat cheese.  Drizzle with cool balsamic reduction and a drizzling of good olive oil and serve.