Roasted Onion Flowers


Onion blossom takes on a new meaning in this gorgeous side dish. The onions can be cut, wrapped in plastic, and refrigerated a day ahead to make cooking day-of that much easier.

Roasted Onion Flowers
Makes 6 to 8 servings
  • 6 medium red onions, peeled
  • ¼ cup chopped fresh mint
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1 cup butter, softened
  • Garnish: fresh mint leaves
  1. Preheat oven to 375˚.
  2. Trim root end of onions; cut a ½-inch slice from stem end of onions. Place 1 onion, root end down, on cutting board. Using a paring knife, make a cut across onion, stopping within ½ inch from base of onion. (Do not cut all the way through onion.) Rotate onion and repeat twice, making 6 equal wedges around onion. Gently spread sections apart; place in a 12-inch cast-iron skillet. Repeat process with remaining onions.
  3. In a small bowl, stir together mint, garlic powder, salt, and butter. Using your hands, spread butter mixture between onion sections and all over tops of onions.
  4. Bake until onions are soft and browned around edges, about 50 minutes. Cover with foil, and bake 5 minutes more. Garnish with mint, if desired.