Charred Spring Onions
1 bunch spring onions, trimmed, rinsed, and patted dry
3 tablespoons Roasted Garlic Oil
1 small dried guajillo chile, toasted in a dry skillet until fragrant and ground in a spice grinder
Kosher salt and freshly ground black pepper
Preheat the oven to 4OOÂ°F. Rub the onions with some of the garlic oil and arrange in a large cast-iron skillet. Season with the chile and salt and pepper to taste. Roast for 25 minutes, basting the onions with more oil even- 5 minutes, until the bulbs are soft and the outer layer is charred.