6 cups of hot water
1 cup of grated Parmesan cheese
1/3 cup of butter
2 tablespoons of wheat flour
600g of puff pastry
4 large onions, sliced
3 tablets of beef broth
1 egg yolk
Accessories
4 ramekins
6 cups of hot water
1 cup of grated Parmesan cheese
1/3 cup of butter
2 tablespoons of wheat flour
600g of puff pastry
4 large onions, sliced
3 tablets of beef broth
1 egg yolk
Accessories
4 ramekins
1
Cook the onion in a quarter cup of butter over low heat for 50 minutes, stirring occasionally. Reserve
2
Melt the remaining butter and whisk with flour for 1 minute
Add beef broth dissolved in water and simmer for an additional 5 minutes
Combine with reserved onion
Cook for 20 minutes
Distribute in ramekins, top with cheese, and let cool
Preheat oven to high heat
3
Roll out puff pastry and cut into 2cm discs larger than the ramekins
Mix egg yolk with a spoonful of water and brush along the rim of the bowls
Cover them with pastry, press edges, and bake for 10 minutes or until golden.
