Balsamic Onions and Goat Cheese Quesadilla

This was an easy and tasty lunch last weekend in the middle of cleaning the house up. I could dive, face first into a vat of goat cheese, do a backstroke and float for hours in its lovely tangy creaminess. Can you tell I love it?

2 corn tortillas
1 small onion, sliced thin
3 tbsp (or more to your liking) soft goat cheese
3 tbsp balsamic vinegar
2 springs thyme, leaves removed

Saute the onion slices and thyme leaves in 1 tbsp olive oil, over medium high about 7-10 minutes, or until caramelized and brown. Add the balsamic to the pan and continue to cook on medium heat, until the vinegar has reduced and the mixture is thick and glossy.

Meanwhile, shmeer (you know this method, don't you?) the goat cheese on both sides of the tortillas. Add the balsamic onion mixture to one tortilla and top with the other tortilla.

Cook on a griddle pan over medium heat, flipping once to brown both sides of the quesadilla and to melt the goat cheese.
Serve immediately.