Ingredients:

  • 4 medium red onions
  • 2 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly ground black pepper
  • 3 tbsp aged balsamic vinegar
  • 1 tbsp honey
  • 2 cloves garlic, finely minced
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 200°C. Note: A consistent high heat is vital for the bloom effect.
  2. Peel the 4 medium red onions, leaving the root end entirely intact. Cut off the stem top until the surface is flat.
  3. Place the onion root side down. Slice downward into the onion, stopping about 1.5 cm from the base. Make 4 cuts to create 8 even wedges.
  4. Gently use your fingers to loosen the layers at the top. Note: Don't force them; the heat will do the heavy lifting later.
  5. Whisk together the 2 tbsp extra virgin olive oil, 1 tsp flaky sea salt, and 0.5 tsp freshly ground black pepper.
  6. Place onions in the baking dish and brush the oil mixture generously over and inside the slits.
  7. Cover the dish tightly with foil and bake for 25 minutes until the onions are softened and starting to splay.
  8. While they bake, whisk the 3 tbsp aged balsamic, 1 tbsp honey, 2 cloves garlic, and 1 tsp dried thyme in a small bowl.
  9. Remove the foil, pour the balsamic glaze over each onion, ensuring it drips into the center.
  10. Roast uncovered for another 20 minutes until the glaze is thick, bubbly, and the petal tips are dark and curled.