It's more like, "Caramelise onions with a pinch of salt and a pinch of sugar, add a teaspoon of dried thyme and a quarter teaspoon of freshly ground black pepper. Create a cup of grated goat cheese and put a half cup in the bottom of the pie shell, add the onions, and sprinkle the other half cup on top of the onions." Also, the recipe called for three onions but if you're using an eight-inch pie crust rather than making the rustic one in the recipe, I think adding a fourth onion and increasing the goat cheese and thyme would fill out the crust better. The goat cheese I used was encrusted with rosemary; if you aren't using that kind, either maybe half a teaspoon of dried rosemary or another half teaspoon of dried thyme would be a good idea. You can use fresh thyme; I think the recipe said two tablespoons chopped.

P.