serves 4-6

1 tbsp olive oil

3 large purple onions, thickly sliced

5 shallots, thickly sliced

2 tbsp brown sugar

6 filo pastry sheets

1/4 cup butter, melted

1) Set a large frying pan over a medium heat, add the olive oil, then add the onion rings, thyme and brown sugar. Season with salt and pepper. 2) Fry the onion for around four minutes, until they become golden and soft on the bottom, then carefully turn them over to cook the other side, trying to keep the ring intact as much as possible. 3) Once the onions are soft on both sides, remove them from the heat. 4) Preheat your oven to 160°C. 5) Layer the pastry sheets in a large, 25cm pie tin, brushing each layer with melted butter before adding the next. Keep layering until you have reached six layers of buttered pastry, then add the onions carefully to the pan and sprinkle with feta. 6) Bake the tart at 160°C for 15 to 20 minutes until the pastry is golden brown. 7) Remove from the oven, slice into wedges and serve with a side salad.