:Larger than pickling onions, smaller than regular Class 1 onions
Toss whole onions with olive oil, salt, and thyme.
Roast at 180–190°C for 35–45 minutes, turning once, until golden and soft.
Finish with butter or balsamic.
Optional upgrades:
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Roast with whole garlic cloves
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Add honey or cider vinegar for the last 10 minutes
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Smash lightly at the end for extra caramelisation