Airy Pissaladiere

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 pounds onions, cut into 1/4-inch dice
• 2 teaspoons sugar
• Coarse salt and freshly ground black pepper
• All-purpose flour, for dusting
• 4 Hard Boiled Eggs, peeled and sliced 1/4 inch thick
• 1 bulb fennel, trimmed, thinly sliced
• 3 ounces oil-cured black olives, pitted and halved lengthwise
• 3 ounces Gruyere cheese, grated
• Fresh rosemary and thyme, for garnish

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