Onion Flowers with Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large sweet onions |
salt |
4 teaspoons red wine vinegar |
4 tablespoons butter, melted |
2 tablespoons pecans, chopped or 8 -12 pecan halves |
to taste pepper, freshly ground |
to taste parsley, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Peel the onion, leaving the roots trimmed but intact. Cut in 1/4-inch slices from stem to root, but don't cut through the root end. (A needle or skewer stuck through the root will prevent this.)
3. Turn each onion at right angles and cut again so that when you stand it on its root end, it will form a chrysanthemum design.
4. For another style, cut nearly through the root, turn and cut again, as you would with pie wedges, at 45-degree angles.
5. Don't worry about any loose onion sections in the middle. Oil a baking dish lightly.
6. Salt the onions and place them on their root ends in baking dish.
7. Sprinkle vinegar over each onion and dribble butter over them until they are well coated and there is an excess in the pan for basting.
8. Cover lightly with foil and bake for 1 to 1 1/2 hours, basting several times.
9. Add a few chopped pecans to the center of each onion and continue baking together 1/2 hour.
10. Remove from oven; season with salt and pepper, and sprinkle with chopped parsley.
11. Serve hot or at room temperature. They may also be refrigerated and served cold.
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