1 egg yolk
3 large onions
3 tablespoons granulated sugar
1 bay leaf
1 star anise
100 g grated cheddar
Peel and cut the onions into small cubes. Heat a deep-sided pan.
Melt a knob of butter and add the onions allowing them to sweat over a gentle heat.
Add the star anise, sugar, bay leaf and clove.
Allow to caramelise lightly and deglaze with Fourchette.
Simmer gently with lid on for 15 minutes.
Season with salt and pepper, then leave to cool.
Open 4 discs of puff pastry. Place a little grated cheddar in the middle of each disc.
Brush the edges with beaten egg yolk and cover with the remaining discs of puff pastry. Pinch the edges so that they stick together well.
Bake the puff pastry discs in a hot waffle iron until golden brown and leave to cool on a wire rack. Top each waffle with a generous dollop of onion compote and place briefly under the grill.