Peel, wash and slice the onions however you wish - I cut them into quarter rings by cutting the onion in half and the half in half and slice/chop.
Place onions into a pan with 1 tablespoon oil. Add 1 pinch of salt and cook on medium fire until they get nice and soft but not brown.
Stir in 1 teaspoon of the sugar, increase the heat, and cook for 3 mins, stirring occasionally, until the onions are just beginning to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
You can Preheat the oven at 180°C or 350F at this point.Simmer, uncovered, so it bubbles gently on a medium-low heat for 7-8 mins, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.
Testing the chutney to see if is ready is easy, just drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-join and cover the bottom of the pan. When ready, turn heat off and allow it to cool for a few minutes.
Cut the goats cheese into thick slices of approximately 1.2cm ( half an inch) and place in the middle of each pastry case.
Spoon some chutney all around the cheese, about 1 tablespoon full spreading it equally. Use more if you like 1 ½ tablespoons if you wish.
Grind some black and red pepper and place into the preheated oven at 180°C and bake for 8 minutes.