4 spring onions or 1-2 Sweet onions, peeled and sliced in half
Rapeseed oil to drizzle
Handful of fresh currants (dried will work as well.)


400 grams of hickory bark
1 liter of black tea
1 cup of fresh black currants
2/3 cup of honey
Salt to taste

For Glaze:
Toast hickory bark at 300F for 25-30 min.
Steep wood in 4 liters of water for 3 hours at an extremely low simmer.
Blend 1 liter of tea with fresh black currants.
Add honey. Salt to taste.

For Onions:

Slice young sweet onions in half and take off green top.
Place one sprig of thyme and one bay leaf in middle of the two half onions and wrap in foil.
Bake at 275F for 17 min and let rest in foil for 10 minutes. (Longer if using large onions.)
Cut out the root and peel into petals.
Roast onion petals in pan on med-high heat.
Add glaze and reduce until sticky and coating the onions.
Season with salt and pepper
Add small hand full of dried currants cook for 30-45 seconds and remove from pan.
Place on plate with the onion cups up.
Place one two to three currants in each cup.
Drizzle rape seed oil on plate and onions.