Ingredients:

Spring onions, cut into ½ inch wedges
Olive oil
Thyme Garlic, whole
Salt
Pepper

Method:

Cut head of garlic in half. Tie thyme with butcher's twine. Place in pot with onion wedges and add enough olive oil to cover everything. Add salt and fresh ground pepper. Cover the surface with a circle of parchment paper to keep the onions submerged. Cook over very low heat until onions are cooked through and soft (approx. 30 minutes). Cool and store in oil.

Before using, drain onions on paper towels or metal cooling racks. Place onion sections on crostini spread with whole grain mustard.