Sweet and Sour Flowering Red Onions
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 132
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 304
- Total: 1 hr 30 min
- Active: 25 min
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
Directions
- 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.
Cook’s Note
I love when a vegetable can indicate the season. These onions are so beautiful and tasty. You can make these in advance, then just warm and serve. You can also make them with yellow onions, although the sweetness of the red onions is my favorite for this recipe. They are stunning next to grilled steaks or fish. They can also add great flair to a vegetable platter.