brodo e una tazza di burro. Non svuotarla; Stai facendo una tasca, non una ciotola.
Passo 3 — Riempire e stagionare
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Drop one bouillon cube into each cavity, then top with about 1 tablespoon of butter. Season generously with salt and freshly ground black pepper — though go a little easy on the salt, since the bouillon is already salty.
Soupeset ragoûts
Step 4 — Wrap
Wrap each onion individually and tightly in foil, sealing it so none of the butter and juices can escape. That sealed
