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
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.