Thinly slice the onions.

In a saucepan over medium heat add the onions, butter, olive oil and sugar. Cook, stirring occasionally until dark golden brown. This will take about 45 minutes. Keep the heat low to medium to prevent the onions from burning.

Add the beer allow to simmer, stiring occasionally, until the beer is mostly gone, about 15 minutes. Remove from heat. Can be made three days in advance, store in an airtight container in the fridge until ready to use.

Preheat the oven to 400.

One at a time roll the puff pastry out on a lightly floured surface.

Using a two-inch biscuit cutter, cut out 48 circles (if you don’t have a 2 inch biscuit cutter, try a metal measuring cup or a small glass with a thin edge).

Press the circles into the wells of a mini-muffin tin, poke a fork into the bottom of each.

Fill with a small amount of caramelized onions, top with one half a grape tomato, sprinkle with goat cheese.**

Bake for 15-18 minutes or until golden brown. Add to a serving platter, sprinkle with basil and black pepper.