2 tbsp tomato paste
½ tbsp balsamic vinegar
1½ tbsp liquid stevia
1 tbsp American mustard
1 tsp roughly chopped fresh rosemary leaves, plus sprigs to garnish
Melted coconut oil, for brushing
Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing together the tomato paste, vinegar, stevia and mustard in a bowl. Stir through the chopped rosemary and set aside.
Peel the onions, but keep them whole. Top and tail, then cut each onion into 1.5cm thick slices. Line up 3-4 of the slices flat on your chopping board then carefully insert a skewer through the centre of the slices (as you would a lollipop or kebab). Repeat with the remaining skewers and onion slices. Brush the bars of a preheated barbecue or griddle pan with oil. Coat the onion slices with a little of the glaze and place on the grill. Cook for 20-25 mins until charred and tender, turning the skewers and brushing with more glaze regularly. Garnish with the fresh rosemary sprigs and drizzle over any remaining glaze to serve.