French Onion Tarte Tatin

Peel the shallots and cut them in half lengthwise.

In a large, oven-safe skillet over medium heat, melt the butter and add the olive oil.

Add the minced garlic, dried rosemary, dried thyme, and dried sage. Cook for about 2 minutes until fragrant.

Arrange the halved shallots in the skillet, cut-side down, in a single layer.

Season with coarse salt and fry for 15 minutes to caramelize.

Add the balsamic vinegar and Worcestershire sauce (or port). Cook, stirring occasionally, until the liquid has reduced to a syrupy glaze.

Remove the skillet from the heat and sprinkle the shredded cheese evenly over the shallots.

Drape the sheet of puff pastry over the shallots, tucking the edges down into the sides of the skillet.

Cut a small slit in the center of the pastry to allow steam to escape.

Bake at 350°F (175°C) for 20 minutes, or until the pastry is golden brown and puffed.

Remove from the oven and let the tart rest in the skillet for 5 minutes.

Place a large serving plate over the skillet and carefully invert the tart onto the plate.

Garnish with fresh thyme and serve warm, optionally with a side of broth for dipping.