3-4 tbs avocado oil
1 tbs coconut oil
6 onions, halved horizontally
6 medium potatoes, parboiled
Salt and pepper
Fresh or dry bay leaves
Fresh or dry thyme
Preheat oven to 170°C.
Heat a large frying pan on medium-high heat. Add the oils.
Place the onion halves in the pan, cut side down and cook with a lid on the pan until they are very brown and golden.
Then turn them over and brown on the other side as well.
Remove the lid when they are softened.
Season with a little salt and pepper and drizzle with honey.
Meanwhile, boil the potatoes. Drain them, then cut them in thin slices almost through the potato to make hasselback potatoes. Cut some bay leaves into thin slices or crumble them in between the potatoes.
Brush the bottom of a large round or rectangular ovenproof dish with some oil.
Place the onions in a circle or rows in the dish. Intersperse with the potatoes. Drizzle the potatoes with some olive oil and season them well with salt and pepper.
Scatter thyme over the whole dish, and then drizzle the remains from the frying pan over all the vegetables. Squeeze with a little honey.
Bake for about 1 hour or until golden and the potatoes are crispy and browned. If the oven is too hot, lower the temperature and leave them in until golden.
This can be made ahead and reheated on low oven or leave on a low hot tray until serving.