Charred Onion Petals

Ingredients for Charred Onion Petals

• 3 sweet onions (such as Vidalia

• about 1.1kg total)

• 2 tablespoons grapeseed oil or vegetable oil

• Flaky sea salt

How to make Charred Onion Petals

Preheat oven to 149°C. Halve onions through root ends (do not trim tops). Remove outermost papery layers from each onion.

Heat a large cast-iron skillet over high. Add oil and swirl to evenly coat skillet. (Oil should shimmer and start to smoke almost immediately.) Add onion halves, cut sides down, nestling them close together. Reduce heat to medium-low and cook, undisturbed, until cut sides are blackened, 18–20 minutes. Surfaces will look and smell burnt.

Transfer skillet to oven and roast onions until the innermost layers are no longer raw but are still rigid, 10–15 minutes. Remove skillet from oven and transfer onions to a large rimmed baking sheet, placing cut sides up.

Let onions cool slightly, then trim papery tops with kitchen shears. Separate layers into individual petals; discard root ends (some centre pieces may not curve, which is okay). Arrange petals in a single layer and season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.