6 cups of hot water
1 cup grated Parmesan cheese
1/3 cup butter
1 tablespoon all-purpose flour
600g puff pastry
4 large onions, thinly sliced
3 beef bouillon cubes
1 egg yolk
Accessories
4 ramekins
6 cups of hot water
1 cup grated Parmesan cheese
1/3 cup butter
1 tablespoon all-purpose flour
600g puff pastry
4 large onions, thinly sliced
3 beef bouillon cubes
1 egg yolk
Accessories
4 ramekins
Cook the onion in a quarter-cup of butter over low heat for 50 minutes, stirring occasionally. Reserve
Set aside
In another pan, melt the remaining butter, add the flour and cook for 1 minute
Add the beef bouillon dissolved in hot water and simmer for an additional 5 minutes
Add the reserved onion mixture
Simmer for 20 minutes
Distribute into ramekins, top with cheese, and let cool
Preheat the oven to high temperature
Unroll the puff pastry and cut out discs 2cm larger than the ramekins
Mix the egg yolk with one tablespoon of water and brush the edges of the ramekins
Top with puff pastry, press the edges, and bake for 10 minutes or until golden.
