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1
Preheat the oven to a very low 100C/lowest gas.
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2
Heat a small frying pan, add 1 tbsp of the olive oil and brown the onions on their flat sides.
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3
Remove the onions from the pan and place on foil-lined baking tray.
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4
Add the oil from the pan and a sprig of thyme.
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5
Season with salt and pepper and wrap the foil over the onions.
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6
Place the tray in the oven and cook for 35 minutes, or until tender.
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7
While the onions cool, lay the pancetta strips on a greaseproof paper-lined baking tray and cook in the oven for 15-20 minutes, or until golden and crispy.
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8
Set aside until needed.
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9
Break the cooled onions into petals.
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10
Turn the oven up to 180C/gas 4 and heat up a clean roasting tray.
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11
Put the potatoes into a saucepan, cover with cold water, and add a good pinch of salt.
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12
Cook until you can pierce through with a small knife.
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13
This should take 6-8 minutes but will depend on the size of the potatoes.
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14
Drain well.
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15
Remove the roasting tray from the oven and add the remaining 3 tbsp of olive oil.
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16
Carefully tip in the potatoes, add the garlic and 1 sprig of thyme and put back in the oven for 6 minutes, or until golden brown.
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17
Remove from the oven and pour over the maple syrup, add the roasted red onion petals and mix all together.
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18
Place back in the oven for 2 minutes.
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19
Remove from the oven and spoon the potatoes into a serving dish.
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20
Break up the pancetta strips and sprinkle over the top.
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21
Finish with a little more thyme.
