6 medium red onions, skin on, roots intact
6 tablespoons olive oil, divided
Salt (a smoked salt is delicious alternative)
Fresh herbs-either a few bay leaves or a few sprigs of rosemary and thyme
Freshly ground black pepper
Preheat oven to 180-200°c.
Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoons of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.