Cut the 2 small onions into small dice and poach over low heat for three hours. Gradually add the cornstarch
blended with the water. Boil for 5 minutes to create a thick onion
velouté. Spread the onion
velouté in a thin layer on a "Sil-pat" sheet and dry in a 100°C for 90 minutes. Remove from the oven, cut into triangles and fry in olive oil
. Shape as desired while still hot. Set aside.