Melt the butter on a frying pan. Peel and slice the shallots. Roast the sliced shallots with brown sugar on low heat until they caramelise and reserve.

Crumble the roquefort.

Place first a layer of onion germs then a layer of shallots and finish with a layer of roquefort.

Repeat the operation until you have no more ingredients left and fill in all your glasses. You can then place the verrines in your fridge until you serve them.