1. Place the onions cut side up on a tray, sprinkle equal amounts of sugar and salt and set aside for at least 30 minutes
2. Preheat a non-stick or cast-iron skillet and once hot turn the fire down to minimum. Pour a very light amount of vegetable oil in the skillet and lay the onions cut side down in it, cook for at least 10 minutes without touching them, the sugar will caramelize and turn dark brown, remove from the fire and set aside to cool
3. Cut the compressed Apricots into slices and toss in the salad Leaf the lettuce add the Apricots and dress with salt, pepper and olive oil
4. Separate the rings and stack on a plate
5. Fill the onion rings with the salad and finish with the balsamic and the toasted Almonds

Compressed Apricots:

1. Wash and dry the apricot, cut them in half, remove the pit
2. Mix the vinegar with the honey, add a pinch of salt and toss the apricots in it
3. Prepare a vacuum bag and arrange the apricots in the bag nice and flat
4. Add all the juice to the bag, place the cinnamon stick and the star anise, vacuum seal and set aside until needed