Roasted red onion blossoms are a delicious and visually stunning way to make any meal feel a little fancier. Served alongside eggs and bacon, they make breakfast decadent. When separated, they add a little magic to pizza or sandwiches. They pair beautifully with steak for dinner. You can eat these glorious little beasts all day, every day, is what I’m saying.
- 3 - 4 medium red onions
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil, plus more for greasing pan
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- salt and pepper
- Step 1: Preheat oven to 350F.
- Cut just the tip of the top and root off onions and remove papery outer layer. Slice onion vertically through the middle, from top to root, without cutting all the way through. Stop slicing about 1/2" from the root end so the onions remain attached. Cut each onion four times so they are cut into eighths at the top and are intact at the root end.
- Grease 9-inch pie plate with a little olive oil. Place onions root-end down in the pie plate and add sprigs of rosemary. Sprinkle generously with salt and pepper.
- In a small bowl, mix together olive oil, balsamic vinegar, and honey. Pour mixture over onions.
- Cover with foil and cook in preheated oven for 40 minutes.
- Remove foil, use a small spoon or fork to gently separate onion layers, and baste with cooking juices. Cook, uncovered, for an additional 20 minutes. If you're feeling adventurous, you could finish under a broiler for a minute or two to get a nice char on the tips.
- Enjoy!
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Tina says
Basalmic-roasted red onions.
Prep time of 8 Hours???
Heather van Mil says
Oops! Thanks for catching that – has been revised