For this dinner she came home with a batch of spring onions and I had just the idea in mind for those. I started the onions by cleaning and trimming off the roots and then I tossed them lightly in a bowl with olive oil, salt and black pepper. The trick then is to let them sit for a bit ... while heating up an oven on broil, for instance.
Start them face down under the broiler and cook them for 10 minutes. After that, flip them and cook them another 10 minutes until they are charred on top and soft in the middle. If you're lucky enough to have a SearzAll (like I used in the picture above) then only cook them 5 minutes after the flip and use the SearzAll to get that beautiful char on them. Either way, enjoy!
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