Ingredients
- 6 medium red onions, skin on, roots intact
- 6 tablespoons olive oil, divided
- Salt (a smoked salt is delicious alternative)
- Fresh herbs-either a few bay leaves or a few sprigs of rosemary and thyme
- Freshly ground black pepper
Roasted red onion flowers
Method
- Preheat oven to 180-200°c
- Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end
- Drizzle a little of the olive oil into a baking dish, then arrange onions root end down
- Spoon remaining olive oil into and around onions
- Sprinkle generously with salt, getting some into the center of the onions
- Toss in herbs
- Roast for 40 minutes
- Rearrange onions so that their petals open, and drizzle with a few spoons of the caramelized onion juices from the pan
- Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer
- Season with pepper and more salt to taste
- Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad
