Onion Chrysanthemums

Name: Onion Chrysanthemums
Ingredients: 4 to 6 onions (6 to 8 oz. each); 1/4 cup olive oil; Salt, pepper, and cayenne; 1/4 cup white wine vinegar; 1/4 cup pine nuts, whole, or pecans, chopped; 1 teaspoon chopped fresh chives or fresh rosemary leaves

6 ingredients

5 steps

Ingredients

4 to 6 onions (6 to 8 oz. each)
1/4 cup olive oil
Salt, pepper, and cayenne
1/4 cup white wine vinegar
1/4 cup pine nuts, whole, or pecans, chopped
1 teaspoon chopped fresh chives or fresh rosemary leaves

Directions

1

Peel onions; trim tops. Trim root ends if needed for onions to sit flat.
2

Set each onion on its root end. 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.
3

Set onions, cuts up, in a 9- by 13-inch pan. Drizzle evenly with oil, then sprinkle lightly with salt, pepper, and cayenne.
4

Bake, covered, in a 400° oven until onions are very tender when pierced in center, about 1 hour.
5

Uncover. Sprinkle onions evenly with vinegar, nuts, and chives, and bake until onion tips are lightly browned, 10 to 15 minutes longer. Serve hot or warm, spooning pan juices over onions.