n n Peel and cut the onions into quarters. Heat the honey in a medium size saucepan over a low heat, add the olive oil, star anise, thyme and onion quarters. Increase the fire to medium-high heat and fry for about 2 minutes.n n Pour in 30ml of water, season to taste with salt and leave until it starts to boil. Immediately lower the heat and slowly cook for about 5 - 10 minutes. Pour in the Port, increase the heat and boil for a minute, so that the alcohol evaporates. Remove from the heat and let it cool completely.n n Preheat the oven to 190ºC/375ºF. Line a large baking tray with parchment paper. Roll out the puff pastry into a rectangle about 20cm x 30cm ( 8 x 12 inch), thickness 2-3 mm (1 inch). Brush with an egg wash. Cut the rectangle into 10cm x 15cm (4x 6inch). Prick the dough all over with the tines of a fork, leaving a 1,5cm edge around your rectangle. Assemble the dish by filling the base of the pastry case with the onion topping, then laying pieces of mozzarella cheese over. Sprinkle with fresh thyme. Bake for 20 minutes.n n Serve. If you are serving this dish as a main dish, double the ingredients. Serve with a bowl of fresh salad or grilled chicken.nn