Char Roasted Rosemary Onions

4 unpeeled large yellow or red onions
2 tbsp red wine or sherry vinegar
1 tbsp olive oil
salt, black pepper
1 tsp finely chopped fresh rosemary
2 tbsp olive oil to drizzle
1/2 tbsp fresh rosemary leaves
Preheat oven to 350°F (180°C).

Put 5 tbsp vinegar in a shallow dish just wide enough to fit 4 breast halves. Add the duck breast halves, skin side up. Cut onions in half from top to bottom. Trim and peel each onion half, leaving the root end attached to allow the onion halves to stay intact when cooking. Arrange onion halves on an oven tray, cut side up. Sprinkle evenly with vinegar, oil, salt, pepper and chopped rosemary. Cover with foil and pre-roast for 30 minutes. Grill according to instructions below. Drizzle with olive oil and sprinkle with rosemary leaves. Serve hot.

Outdoor on the barbecue
Grill over medium-hot coals until lightly charred, 5 minutes per side.

Indoor
Preheat broiler. Broil until lightly charred, 5 minutes per side.

Think ahead
Pre-roast onions in oven up to 1 day in advance. Cover and store at room temperature.

Makes 4 servings.