| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 medium red onions, peeled
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon dark brown sugar
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion “petals” so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 132 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 304 mg |
Reviews
These were beautiful and very good, I charred them but wish I had left them in oven a bit longer, or alternatively boiled them longer. I cut the first onion perfectly but the second one I cut too deep, be careful on the cut or onion opens too far. I used all the glaze so if making more onions, make more glaze.
I made these last summer and they were a hit. I think using balsamic fig, pineapple or peach balsamic vinegar on them would be great too. Love the presentation.
I’ve made this for Thanksgiving last year & it was a big hit. The host requested this side dish for Thanksgiving this year! Thank you Alex for this yummy recipe!
This was easy peasy elegant side to our ribeye steak dinner. We had leftovers to make steak burrito using onions too added much flavor. I have made this recipe twice and never disappointed.
I absolutely loved these onions. I will double the sauce next time because I loved it so much!
I made these exactly according to the recipe and they were delicious! I am planning to make them again when our friends are over during the holidays but will make them ahead of time and reheat as Alex suggests.
I made the recipe exactly as instructed but I did double the sweet and sour drizzle. Little effort with amazing results. My kind of recipe. The onions elevated our smoked brisket to new heights. Will make this again and again.
I have made these twice; the first time I forgot to partial pie slice. However they still tasted delicious. I made them again for a dinner party, served with steak. They were perfectly delicious and beautiful presentation.
Love it! Thanks Alex! Follow directions as written and it was delicious. Will make again and again..
Made this tonight, it was excellent! I used balsamic glaze with 2 tbsp of brown sugar. Melted it together drizzled it over the onions. My husband really liked it too. I will be making this again.