Peal the onions and cut them in half

Cut the onions on an cutting machine (position 8) in half rings.

Bake the onions in the frying oil in a broad pan until glossy (don’t brown them)

Add the port and the herbs (the herbs should only be infused, so put them in a cloth so you can easily take them out after)

Boil with a ‘cartouche’ and lid until fully cooked.

Transfer into a gourmet bin with holes and save under pressure, save the liquid in a gourmet bin below.

After a day take the liquid and evaporate the liquid until nice brown colour (make sure it doesn't get too bitter)

Make the liquid until pudding thickness with xanthana.

Remove the herbs from the onions.

Mix the onions with the pudding liquid and flavour with salt and chicken stock powder.

Make the crème like a mayonnaise

Mix the yoghurt, eggwhite and sushi vinegar in a blender and add the ansjovis oil slowly while mixing.

Flavour with salt

Fill the savory cups with the onions

Add the Gruyere cheese on top and gratinate

Put the crème in a piping bag and put on top of the cups

Garnish with Nasturtium cherry leaves and serve luke warm