ROASTED RED ONION FLOWERS
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Provided by Laurie David
Categories Onion Appetizer Side Vegetarian Fall Spring Summer Winter Healthy Oscars Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
- Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
- Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
- Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.
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