Grilled Onions with Vegemite Glaze

Place shallots (6 large) and torpedo onions (6 small) in skin, dry, and air fry for 20 minutes, or until soft and fragrant.

Let cool slightly, then remove skins while keeping onions intact.

Skewer the softened onions and shallots carefully to maintain their shape.

In a saucepan, combine marmite/vegemite (2 Tbsp), splattered onions (½ cup), soy sauce (1 Tbsp), mirin (1 Tbsp), olive oil (1 Tbsp), and rice vinegar (1 tsp).

Simmer for 5-10 minutes until thickened slightly.

Preheat a charcoal grill to medium heat.

Slowly grill the skewered onions, turning occasionally and brushing with the umami glaze repeatedly as they caramelize and char slightly.

Remove skewers from the grill and place on a platter.

Garnish generously with fresh chives and onion blossoms.