Method

The onions retains a lovely crunch whilst gaining the sweetness you get from a slowly roasted onion.

Warm Burnt Onion Salad

• Slice the Grelot onions in half, dress with oil and salt. Char both sides on the BBQ
• Dress the Grelots and 300C onion shells in the verbena oil, chardonnay vinegar and salt.
• Garnish with some fresh verbena sprigs

300C Onions

• Drop the whole onion on the edge of the embers so the skin starts to burn but doesn’t set on fire. Keep rotating the onion every 2 minutes, cook for approximately 8-12 minutes depending on temperature. The onions will continue to cook with the residual temperature once they have been removed from the BBQ.
• Remove the skins from the onions and break the shells down into individual petals, cutting the larger pieces in half.

Lemon Verbena Oil

• Bring the oil to 70ºC, drop the lemon verbena in and cover. Remove from the heat and leave to infuse until completely cool. Pass through a fine sieve.