Onion Chrysanthemums
Servings: 6 people
Print Recipe
Ingredients
- 4 onions (6 to 8oz each)
- ¼ cup olive oil, or a bit more
- salt and pepper, to taste
- ¼ cup balsamic vinegar, or a bit more
- rosemary for garnish
Instructions
- Set each onion on its root end in a baking dish that has been lightly oiled. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat cuts 1/2 to 3/4 inch apart to make 10 or 12 attached wedges on each onion.
- Set onions, cuts up, in a glass dish. Drizzle evenly with oil, and then sprinkle lightly with salt and pepper.
- Bake, uncovered, in a 375° oven until onions are tender when pierced in center, about 45 minutes.
- When fully cooked, spoon balsamic vinegar over the top of each onion: return to the oven for about 10 minutes.
Notes
I have baked the onions until done, then removed them from the oven, and returned them topped with the balsamic vinegar about 10-15 minutes before serving.
You can add different garnishes by using toasted pine nuts, pecans or chives.