80 g palatinose (can be replaced with granulated sugar)
coarse sea salt
coarsely ground pepper
Cut the onion into slices. Caramelize on low heat with a little olive oil. Add the beef bouillon and allow to simmer. Pass through a sieve.
Slice the onion. Braise in butter. Add beef bouillon and cream. Allow to simmer. Mix and strain. Season to taste.
Mix the milk with the kappa and bring to a boil. Add the grated cheese and blend until homogenous. Pour onto a plate and allow to gel. Cut the gel into pieces and blend again to obtain a smooth mixture.
Mix all ingredients for the croquant. Spread the batter onto a Silpat baking mat. Bake in a pre-heated oven at 170 ¡C. Allow to cool a little and cut into the desired shape.
Clean the shallots and cut in halves. Season with salt and pepper. Put in a vacuum bag with a tablespoon of vegetable bouillon and a dash of olive oil. Vacuum seal. Cook 1 to 1'30 " at 900 watts in a microwave oven. Pat the onions dry, then grill them. Season with sea salt and coarsely ground pepper