Cut half of the onions into thin strips and chop the other half
Melt 30g of butter on a low heat and stir in the flour
Add the cold milk gradually and with vigorous stirring.
Add the shredded onion and let it cook for 5 minutes.
Mix it all and set aside.
Stew the sliced onion strips in 30g butter.
Add the bacon, chopped sage and rosemary.
Place the shortbread in the cake pan and poke it here and there with a fork.
Pour the mixture into the cake pan, spoon the bacon with the onion, and rosemary on the cake.
Bake in a 180 ° C oven for 30 minutes.
Place the shortbread in the cake pan and poke it here and there with a fork.
