1. Preheat there oven to 375F/190C and have a large casserole dish or lined baking tray ready.
2. To cut the onions, so that they “bloom” when roasting, follow these steps:
   • Set the onion down on your cutting board. Carefully trim the top and bottom of the onion (don’t remove too much).
   • Place a wooden chopstick on either side of the onion (with the “onion root” resting on the board), then while holding the onion upright, cut through the middle of the onion from the top, down until the knife hits the chopsticks (about 75% of the way through the onion). It’s very important not to cut all the way to the bottom. 
   • Make a second cut in the same way, except 90 degrees to the first one. Your onion should now be in quarters.
   • Finally, cut two more times to divide the onion into eighths. Your onion will now have eight wedges with an intact base holding them together.
3. Transfer cut onions to a casserole dish or baking tray lined with parchment paper or silicone baking mat. Spray with olive oil (optional, if avoiding oil) and sprinkle with a little salt and pepper. Make sure the onions have plenty of space between them to “bloom”.
4. Place onions (and any other vegetables you like to roast) into the oven and roast for 40 to 50 minutes until the onions have “blossomed.” They should have soft bases, with crispy ends on the “petals.” Remove from the oven and sprinkle with fresh herbs.
5. Serve oven roasted onion blossoms hot alongside your favorite savory meal, or serve warm alongside a refreshing salad.

Onion blossoms are best served fresh straight from the oven. Store any leftovers in an air-tight container and consume within 3 days.