Thursday, January 14, 2016

She Cuts an ‘X’ Into an Onion and Throws It in the Oven. The Result? WOW!

I prefer onion in small portions only — its taste is too strong to eat the whole thing at once and it makes me weep like a little girl. But this recipe changed my mind. Amazing sweet and savory onion flowers are not only pretty, they are delicious, too!

These onion flowers are definitely healthier than a deep-fried version and they don’t look difficult to make. I also love how they look like water lilies! Share this healthy and decorative dish with your friends!
Take small red onions, if you intend on putting them on a plate with other food (but large onions will be fine too).
Cut onion in half down to about 1/2 inch of the root end, but not through. Cut onions in half again and again crosswise to 1/2 inch of the root. Cut each quarter in half again, but not through to the root. There should be 8 wedges attached at the bottom like a flower bud.
Place the onions in a bowl and gently toss with olive oil and balsamic vinegar. Season with salt and pepper.
Grease a baking dish large enough to hold the onions with plenty of space around them to open up completely. Cover with foil and bake at 425F for 25 to 30 minutes until onions have opened up and are nearly tender.
Uncover and bake for 10 minutes more, serve with a sprinkling of capers if desired.