6 yellow onions, skin left on, cut into quarters
6 cloves garlic, skin left on
1/3 stick salted butter, softened, plus 1/3 stick salted butter
2 shallots, peeled, cut into quarters
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 very large bunch flat-leaf parsley, stalks and all
1 1/4 cup all-purpose flour
Handful chopped mixed fresh herbs, such as parsley, thyme, oregano or basil
1 cup grated parmesan or other mature hard cheese
Dried herbs can substitute for fresh, but use only 1 tablespoon total. The onions can be roasted in advance and heated in the pan with the butter.
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