Roasted Onion Flowers

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Serving Size : 8 servings.
Category : Vegetables


Amount Measure Ingredient -- Preparation Method
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16 small yellow onions, 2 inches in diameter
1 teaspoon granulated sugar
1/4 cup chicken broth
3 tablespoons butter, unsalted



Ready, set, cook!



To prepare the onions take a sharp knife and trim the root end of each
onion flat, so that it will remain intact, but stand. Standing each
onion on its flat-cut end, cut parallel vertical slices at 1/4-inch
intervals into, but not through onion, stopping about 3/4 inch above
root end. Rotate each onion 90F and cut parallel vertical slices in
same manner to form a crosshatch pattern, keeping onions intact. Place
onions, flat side down in a lightly buttered shallow baking dish that
is large enough to let onions open, or flower, as they bake. Sprinkle
with sugar and salt to taste. In a small saucepan heat broth and
butter over moderately high heat until butter is melted and pour over
onions. Cover onions with foil and roast for 45-minutes in a
pre-heated 450F oven. Remove foil and continue to roast onions,
basting occasionally, 30 to 45-minutes longer, on until golden. Onions
may be made 1 day ahead and refrigerated, covered. Reheat onions for
15 to 20 minutes in a 325F oven before serving. Note: This
Thanksgiving Day Dinner recipe provides both a tasty side dish and an
eye-pleasing display on your holiday table. We've added it to our
E=Experimental menu because it goes well with the peppers already
stuffed into your turkey and you won't serve a gravy. Don't hesitate
to prepare this dish at any time of the year, especially when the
Vidalias are fresh and sweet. Cooking time will very with the size of
the onion, so our best advice is to make sure they're all comparable
in size.