Ingredients:

  • 4 medium red onions, peeled with roots intact
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp balsamic vinegar of Modena
  • 1 tbsp capers, drained and roughly chopped
  • 1 tsp fresh thyme leaves
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel the 4 medium red onions, being careful to leave the root end completely intact. Note: The root is the anchor that prevents the flower from falling apart.
  3. Slice the top off each onion to create a flat surface.
  4. Place the onion root side down on your board. Cut from the top toward the root, stopping about 1 cm above the base.
  5. Rotate the onion and repeat until you have 8 or 12 even wedges that stay connected at the bottom.
  6. Whisk together the 2 tbsp extra virgin olive oil, 1 tsp sea salt, 0.5 tsp pepper, and 1 clove minced garlic.
  7. Nestle the onions into your baking dish and drizzle the oil mixture over the petals, encouraging some to get inside the cuts.
  8. Roast for 30 minutes until the petals begin to splay and the edges sizzle and turn brown.
  9. Remove from the oven and carefully pour 4 tbsp balsamic vinegar of Modena over each onion, letting it seep into the layers.
  10. Roast for another 10 minutes until the balsamic has thickened into a velvety glaze and the centers are tender.
  11. Sprinkle with 1 tbsp chopped capers and 1 tsp fresh thyme leaves before serving immediately.