Ingredients:

  • 3 large red onions, peeled and cut into 1-inch thick wedges
  • 2 whole heads of garlic, tops sliced off
  • 2 yellow onions, peeled and quartered
  • 60ml extra virgin olive oil
  • 5 sprigs fresh rosemary
  • 30ml aged balsamic vinegar
  • 5g flaky sea salt
  • 3g coarsely ground black pepper

Instructions:

  1. Preheat oven to 200°C. Arrange red onion wedges, yellow onion quarters, and garlic bulbs (cut-side up) in a single layer on a baking sheet.
  2. Drizzle the 60ml of olive oil over everything, using your hands to make sure every nook of the garlic and every side of the onions is shimmering.
  3. Place the onions and garlic heads on a large baking sheet, ensuring they aren't crowded.
  4. Slide the tray into the oven and bake for 30 minutes. Wait until the onions start to soften and the garlic smells fragrant.
  5. Remove the tray and tuck the 5 sprigs of rosemary between the onions. This prevents the herbs from turning to ash during the long roast.
  6. Drizzle the 30ml of balsamic vinegar over the onions only.
  7. Roast for another 20 minutes until the onions are dark purple brown and the garlic is completely soft when poked with a knife.