large sweet red or white onions, equally sized and shaped
3-4 tablespoons extra virgin olive oil
sea salt

Preheat oven to 475 degrees. Slice off the tops of each onion and peel the papers down to the root end. Trim off the bottom so that the onion will stand upright but leave the root intact so the onion will not fall apart. Slice down through the onion from the top but not alla the way through to make a X in the onion. Brush some olive oil over the bottom of a baking dish and arrange the onions so that they are not touching. (You want them to have enough room to open up into a flower). Drizzle with olive oil. Bake about 30-45 minutes, or until onions are browned and soft, basting with more oil as necessary. Sprinkle with sea salt and serve.