Chef Kevin Nashan's Onion Tart

• 2 yellow onions
• 9 ounce goat cheese
• 1 lemon (zested)
• 3 ounce triple cream cheese
• 6 red pearl onions
• 4 tablespoon butter
• water as needed
• thyme to taste
• salt to taste
• 6 white pearl onions
• 12 cippolini onions
• dash of water
• butter as needed
• honey as needed
• dash of oil

1. Caramelize the onions to a dark brown color.
2. Over a double boiler, melt both cheeses into a smooth mixture and fold in the onion and lemon zest.
3. In a medium sauce pan, bring the water to a medium-high temperature and slowly whisk in the butter to form an emulsion.
4. Add the onions one color at a time.
5. Cook until tender and watch the braise; if it starts to break add some water to bring it back together.
6. Season with thyme and salt.
7. Let cool for 4 minutes.
8. In a sauté pan, add onions (whole) on medium heat.
9. Caramelize the onions completely, then add a splash each of sherry vinegar and water, and honey and butter as desired.
10. Make sure the mixture starts to coat the onions, then turn down to low heat.