Preheat the oven to 220°C (turbo mode). Lightly grease a muffin tin with olive oil.
Place an onion half in each section. Sprinkle with salt, drizzle with olive oil, and top with a cube of butter.
Roast for about 40 minutes, basting with the pan juices halfway through.
Add thyme, black pepper, and cheese, then return to the oven for another 5 minutes until golden and slightly crisp.
Finish with a drizzle of honey and a sprinkle of flaky salt.
Spread yogurt on a plate and place the roasted onions on top.
Drizzle with green onion oil or olive oil and sprinkle with chopped walnuts.
Serve warm and enjoy!
GREEN ONION OIL: Briefly blanch green onions in boiling water, then transfer to ice water and pat dry.
Heat olive oil and green onions gently in a saucepan for 1 minute.
Blend until smooth and strain.
