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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!
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.