Salted thyme butter:
Soften the butter at room temperature and combine with the thyme leaves.
Baked onion:
Wrap the large Roscoff onions individually in foil with a sprig of thyme and sit on a bed of sea salt. Bake in the oven on 180°c for 20 minutes until it starts to tenderise. Carefully peel the skin from the onion keeping it as whole as possible. Cut the onion in half through the stalk and root. Carefully remove each petal individually, keeping them as whole as possible removing the membrane from each petal in turn. Brush each petal with softened thyme infused salted butter and piece back together. Set aside in fridge to set until needed.
To cook, place cross section side down in a non-stick pan and caramelise slowly over a moderate heat. Once cooked, remove from the pan and take out the centre 3 petals being careful not to break the onion up.
Burrata:
Bring the Burrata up to room temperature in its own juice and remove when needed. Carefully cut in half and season with maldon sea salt, white pepper and burnt onion powder.
Onion & Thyme Broth:
Add a little oil to a pressure cooker pan, cut the onions in 1/8’s and add to the pan along with the salt. Cook quickly until evenly coloured all over and add the garlic, thyme and vegetable stock and bring to the boil. Cook under full pressure for 15 minutes. Leave to cool, open and strain through a muslin cloth. Adjust Seasoning as necessary.
To serve:
Place the halved burrata inside the empty onion shell and top with picked thyme leaves, sourdough crumbs and some crisp onion rings. Place the other piece of onion beside the filled one in a bowl. For the broth, warm up and add finely sliced raw spring onions and chopped chives and serve in a jug to be poured tableside.