Charred Onion Petals

Ingredients

• 3 sweet onions (such as Vidalia; about 2 1/2 pounds total)
• 2 tablespoons grapeseed oil or vegetable oil
• Flaky sea salt

Steps

1. Set the oven to preheat at 300°F. Cut the onions in half through their root ends, leaving the tops untrimmed, and peel away their outermost papery layers.
2. Get a large cast-iron skillet hot over high heat, then add oil and swirl to coat it evenly. The oil should shimmer and start smoking almost immediately. Nestle the onion halves closely together with their cut faces down. Reduce to medium-low heat and leave undisturbed for 18–20 minutes, until the cut sides blacken; they will look and smell burnt.
3. Move the skillet into the oven and roast for 10–15 minutes, until the innermost onion layers are no longer raw but remain rigid. Take it out and transfer the onions to a large rimmed baking sheet with their cut faces up.
4. Cool slightly before trimming the papery tops with kitchen shears. Pull the layers apart into petals and discard the root ends; center pieces that do not curve are fine. Spread the petals in a single layer and season with salt.