1. Preheat the oven to 200° with fan.

2. Heat a large non-stick pan thoroughly over high heat. Toss the onions with 2 tbsp oil and ¼ tsp salt, and place them cut-side down and well spaced on the smoking hot pan. Place a pot on top of the onions to press them down against the pan and char evenly, reduce heat to medium-high, and let them cook undisturbed for about 6 minutes, or until the cut sides are well charred. Transfer the onions to a baking sheet lined with parchment paper, charred side up, and bake them for about 20 minutes, or until tender. It may take a little longer if the onions are larger than golf balls. Remove and let them cool.

3. Meanwhile, pour the pomegranate juice into a medium saucepan, and bring to a boil over medium-high heat. Let it reduce for about 12 minutes, until there is only about ¾ dl left, and the consistency is like thin maple syrup. Set aside and let cool. It will thicken further as it cools.

4. Stir the chives together with the remaining ½ dl oil and a good pinch of salt, and set the mixture aside.

5. Pour the pomegranate syrup into a large rimmed dish, tilting the dish to distribute it evenly. Using your fingers, separate the onions into single layers, arranging them like flower petals atop the syrup. Scatter the goat cheese over, if desired, and finish with the chive oil and a sprinkle of urfa chili flakes.