Peel the onions and cut in half through the middle. Place in a baking dish cut side up. Drizzle over a tablespoon of the oil and season with salt and pepper. Add the thyme and 100ml water.

For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred.

To Serve: Place the bbq pulled chicken on a toasted bun and top off with the caramelized balsamic onions and a tablespoon or two of creamy coleslaw.

Tubby Tom's Combo Recommendation is Mexican Rice, Pinto Beans, BBQ Burnt Ends, Monterey Jack Cheese, Sweetcorn Salsa, Lettuce, Candied Jalapeño Mayo, Pickled red Onions, Jalapeños. James Garland, Food ...