Summary

Ingredients

• 8 large vegetable onion (s)
• liter ⅛ olive oil
• 2 tablespoon fennel seeds
• Seasoned Salt
• Balsamic vinegar

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Instructions

1. Cut the onions unpeeled into 1 cm thick cross slices (remove the root end and the tip beforehand). Place the slices side by side on a baking sheet oiled with olive oil and sprinkle with olive oil, fennel seeds and a little herbal salt.
2. Bake the whole thing in the preheated oven at 185 ° C for about 1/2 hour until the onions are browned and soft (it may well be that one tray is not enough for the amount of onions). Take the tray out of the oven and remove the peel and any hardened parts from the onion.
3. Carefully remove the onion slices with an egg turner and arrange in scales on a serving plate. Drizzle the onion slices with balsamic vinegar. Depending on your taste, spread a previously ground chilli pepper evenly over it. The whole thing can steep in the refrigerator for about 1-2 nights before consumption - but do not serve too cold.