This onion and my ricotta cake are my simple fashionable dinner

I love salty onions. What I don't like is the dreaded onion pull: when you try to bite the hard and half-grabbed onion from the dry heat of the oven and instead of a clean fracture between your teeth, they pull into fibers. The solution is to cook the onion in advance to be soft, but this is a slight pain, usually involving additional roast or toast. That is, unless you notice that the microwave oven is taken care of, much less effort and time.

This is the secret of the cake, and the key to what makes it so light, and using the puff pastry purchased in stores, which is crisp and airy and requires no more than first melt.

THE microwave Thoroughly softening the onion is partially steaming them while gently baking them in a light oil coating. After laying on top of the puff pastry and cooking in a hot oven, the onion takes over the slightly caramelized taste and texture, which is sweet, fried and gentle. This is a small step that is better for the worlds than the onion on the top of the dough, and the worlds make it easier than to fill them in a pan before building the cake.

I miss one thing: the stuff between the onion and the puff pastry. In this recipe, this is a light mixture of spicy ricotta with thyme and lemon zest, which adds moisture and cream to each bite, with a welcome herbal and shiny lemon flavor. I also add a final secret weapon to confirm the aroma of the cake-a few garlic segment, which I have micro-stew in their skin next to the onion slices. Because when was the aromatic alliums ever bad?

Cooking method
(Keep on the screen awake)