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Peel and half 4 onions
In a 20 cm ovenproof pan on medium heat, add 20 g butter and let it foam
Place onions cut-side down in the pan and cook until the flat surfaces are well browned
Remove onions from pan and cool, then slice each half lengthways into 2 wedges
Melt 55 g granulated sugar until amber colored
Deglaze with 1.5 tablespoons sherry vinegar and 1 tablespoon soy sauce
Add remaining 59 g butter and let it melt together
Reduce heat to low and arrange onions carefully in the caramel
Season with 2 star anise and thyme, cover with a cartouche and cook for about 5 minutes
Remove pan from heat and let cool briefly
Cover onions with puff pastry sheet and prick small holes for steam release
Bake at 200°C until pastry is puffed and golden
Remove from oven and let rest for about 30 minutes
Whip 250 g mascarpone together with 100 g aged cheese and adjust to taste
Finely chop chives
Flip the pan onto a serving plate, warming briefly on stovetop if it sticks
Serve with cheese cream and chives