*I made onion tarts for Xmas dinner. Carmelize the chopped onions by cooking in a little sesame oil. Keep cooking them over low heat, stirring occasionally. I do this while I’m prepping whatever else needs doing. Seed the pomegranate, check. Chop, chop, chop, check. Three hours, like the yassa sounds about right. The onions should have a nice browned color, and very soft texture. If you’re doing this for a holiday, do this the day before - you don’t want to spend Xmas morning sauteing onions, do you? Take a package of croissant rolls in the can, and separate the eight triangles. Don’t forget to preheat the oven. I put baking parchment in the bottom of the baking sheet to stay on good terms with the dishwasher. On each croissant, put a half slice of swiss cheese, a spoonful of the onions and a few capers. Bring the corners of the croissants up to the center, and try and seal the edges. Bake in the oven for the time and temperature given on the croissant can.