1) Peel the onions and cut them to the veil with a mandolin. Dissolve 10 g of butter in a non-stick pan, add the onions and simmer them gently for 5 minutes. Adjust of salt, wet them with vinegar and wine, join the honey and i sprigs of thyme, tied together in a bunch. Cook them on very low heat, partially covered, for 20 minutes. Remove the thyme and let them cool. Meanwhile, put the gorgonzola in the freezer for 30 minutes.

2) Eliminate the crust al gorgonzola, cut it into slices 1 cm thick and then into sticks about 8 cm long. Transfer them back to the freezer. Melt the remaining butter in a double boiler. Roll out a sheet of phyllo dough on the work surface, brush it with very little butter, cover it with the remaining sheet of dough and cut many rectangles 6-7 cm wide and 10 cm long. Brush them with the beaten egg.

3) Place a cheese stick at the base of a long side of a rectangle, cover it with a teaspoon of compote onions, then start rolling the dough, fold the side edges over the filling and finish rolling in order to seal everything. Repeat until the end of the ingredients aligning the cannoli prepared on a plate, lined with baking paper, and put them in the fridge as they are ready.

4) Bake the cannoli in the oven at 220 ° for 5-6 minutes until the dough turns golden. Let them cool slightly and serve in combination with beer cocktail, with the compote of onions remained in a separate bowl.