I have a distant memory of an onion tart I was served with an apero many years ago in Switzerland. I don't remember the name of the restaurant, but I do remember the onion tart. It was all about onion: minimal and intense. Since then, I have created my own version with this tart in mind. A mountain of onion is reduced to a sweet, squidgy heap which continues to caramelize while baking in a tart shell. To temper the outrageous sweetness of the onions, I splash them with a little port wine before baking, and sprinkle the shell and the top of the tart with salty, nutty Gruyere cheese. I like to cut the tart in tiny slivers and offer it as an appetizer.

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