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Three-bean salad with braaied leeks

35 minutes

Aliums

Brussels sprouts with crispy garlic

25 minutes

Aliums

Chateaubriand with fig stuffing

20 minutes

Aliums

Seafood-and-spring onion risotto

25 minutes

Aliums

French onion burger

30 minutes

Roasted red onion flowers

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s marinating time

Cooking Time 30 minutes

Ingredients

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)

Method

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.

Find more roast recipes here.

Photographs: Willow Tucker

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

One-pot buttery orzo with leeks, baby marrows and Parmesan

Braaied veggies with curried onions

Slow-roasted onions

Three-bean salad with braaied leeks

Baked baby leeks

Brussels sprouts with crispy garlic

Three-onion tart

Chateaubriand with fig stuffing

Seafood-and-spring onion risotto

French onion burger

Garlicky broccoli broth

Roasted red onion flowers

Roasted red onion flowers

Ingredients

Method