- 4 small red onions
- 1⁄3 cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 3 T Muscovado sugar
- sea salt and freshly ground black pepper, to taste
- 5 g rosemary
- a few sprigs lavender (optional)
1. Cut off the pointed tops of the onions and place on a chopping board, cut side down. Using a sharp knife, make an incision into the onions as though you were quartering them, then make four additional incisions between the first four, taking care not to cut all the way through.
2. Turn the onions over and gently separate the petals slightly. Place in a casserole dish or on a baking sheet.
3. Whisk together the apple cider vinegar, olive oil, treacle sugar, salt, pepper, rosemary and lavender. Pour this mixture over the onions and marinate in the fridge for 1 hour.
4. Preheat the oven to 220°C. Roast the onions for 30 minutes, or until the edges are charred and the onions are soft and fragrant. Serve as an addition to the perfect steak dinner.
Cook's note: These blooming onions are slow-roasted in a tart, tangy mix of apple cider vinegar and treacle sugar for a moreish sweetness that’ll make you forget you just ate an entire onion! I scattered in a few lavender leaves before roasting for a robust fragrance and floral flavour that really works.
Photographs: Willow Tucker