Some details
- the orientation of the onions is important, since when I removed the pulp, sometimes it would take with it the botton center and leave a small hole. Luckily, this can be solved by adding one of the cooked onion leaves inside, and the soup is also dense enough to stay inside
- some people say the bechamel is a lot of sauce, but I personally couldnt stop eating it with some bread
- I added some nutmeg to the bechamel as well
