Linea con cipolle di Tropea glassate


Peel the onions, cut them in half and then into small wedges, gently frying them in a non-stick pan with the oil, adding salt and pepper to taste, for about five minutes, stirring.
Add the sugar and vinegar, leave to evaporate slightly. Cover the pan with a lid and leave to cook on a low heat for 10 minutes.
Flavour with the fresh thyme and sliced almonds.
Serve the Linea cheeses covered with the glazed onions and accompany with toast.