Sauté the onion in fine julienne strips, add the muscany, add a splash of natural cider, season and set aside.
Roast the onion in the oven with sugar, salt and oil.
Brown a cube of apple on the griddle.
Wrap a sheet of fillo pastry around the stuffing and brown in the oven. Once it is done, serve the crunchy stuffing with the apple cube and the onion confit.
As decoration, add a few drops of ajada and a cider caramel.