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Roasted Onion Flowers
Ingredients:
16 small yellow onions, 2 inches in diameter
1 teaspoon granulated sugar
1/4 cup chicken broth
3 tablespoon butter, unsalted
Instructions:
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. Source: The Cook &
Kitchen Staff at http://www.recipe-a-day.com Posted to the BBQ List
on July 02, 1998 by John Cartlidge |
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