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
Ingredients
- 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
Instructions
- Preheat oven to 375˚.
- 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.
- 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.
- 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.