Pissaladiere

I love, love, love this dish!  Maybe it's because French cuisine is fairly similar to the one I grew up with.  Either way, this dish is absolutely amazing!  The flavors are just incredible.  It is very important that you do not substitute the kalamata olives with regular black ones.  It will ruin the dish, as the saltiness of the brine is necessary for the perfect flavor.  Also, you could use plain pizza dough instead of the puff pastry, but again, the flavors will differ.  Enjoy!

 Ingredients:
-1 sheet frozen puff pastry
-3 Tbs olive oil
-4 yellow onions
-2 Tbs balsamic vinegar
-1 Tbs brown sugar
-1/4 cup freshly ground Parmesan cheese
-6-8 kalamata olives or other black brine cured olives, cut in half
-a can of anchovies, drained
-4-6 capers

Directions:
Thaw out the pastry sheet about an hour before making this dish.
Heat the oil in large pan over medium heat.  Slice the onions nice and thin and and add them to the pan.  Caramelize until golden (not brown) for about 10-15 minutes.  Add the brown sugar and vinegar, and cook for a few extra minutes.  Take the mixture off the stove and set aside. 
In a baking dish, spread the thawed puff pastry sheet.  Sprinkle the cheese on top.  Spoon those delicious onions on top of cheese, spreading them evenly.  Arrange the anchovies, capers and olives in a decorative manner, if desired.  Bake at 400 for 20 minutes.  Enjoy!