Pre-heat oven to 220°C. Put oil in a heavy based saucepan over a low heat add the onions and salt cook for a few minutes until onion have softened. Pour in the port turn heat up allow to come to a bubble then add sugar, balsamic vinegar and thyme. Allow to bubble for 10 - 15 minutes until liquid has almost completely evaporated and you are left with a deep purple tangle of onions. Set aside to cool as you prepare cases.

lay a sheet of filo pastry out on your counter top brush all over with butter then place another sheet on top and repeat until you have 3 sheets plied together with butter. Cut 4 vertical lines and one horizontal to make 8 smaller squares. place each square into a whole in a muffin tin.

Equally fill each pastry case with red onion and crumble some goats cheese in each put into a pre heated 220C for 15 minutes until bronzed and crispy around the outside.