Airy Pissaladiere

Name: 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