Step 1

Rinse the potatoes and steam for about 30 minutes. Boil the vegetable broth. Cut the roots off of the onions only so much so that the onion still stays in tact. Peel the onions and place in the boiling broth, bring to a boil again, then cook until tender, for about 15 minutes, on low heat.

Step 2

Preheat the oven to 180°C (approximately 350°F).

Step 3

With a slotted spoon, remove the onions from the broth, drain and let cool. Cut the tops off and gently scoop out the top fifth of each onion. Finely chop the parts that you removed. Drain and peel the potatoes and press through a ricer. Mix with the chopped onions. Peel and finely chop the garlic. Grate the cheese and mix together with the onion and potato mixture, the garlic, parsley, dill and chives and season with salt and pepper.

Step 4

Grease a shallow baking dish with 1 tablespoon of butter. Place the onions on the dish and sprinkle with salt and pepper. Add the filling and cover with slices of butter. Bake until golden brown, or for about 30 minutes.