INGREDIENTS
2 tbsp
extra-virgin olive oil
1
small red onion, thinly sliced
1 tsp
thyme leaves
1 3/4 lb
plum tomatoes, sliced crosswise 1/4-inch thick
Salt and freshly ground pepper
2 tsp
balsamic vinegar
1 tbsp
unsalted butter
1/4 cup
freshly grated Parmigiano-Reggiano cheese