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Onion Chrysanthemums





Yields
Makes 4 to 6 servings

 4 to 6 onions (6 to 8 oz. each)
 1/4 cup olive oil
  Salt, pepper, and cayenne
 1/4 cup white wine vinegar
 1/4 cup pine nuts, whole, or pecans, chopped
 1 teaspoon chopped fresh chives or fresh rosemary leaves
Step 1
1

Peel onions; trim tops. Trim root ends if needed for onions to sit flat.

Step 2
2

Set each onion on its root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat cuts 1/2 to 3/4 inch apart to make 10 or 12 attached wedges on each onion.

Step 3
3

Set onions, cuts up, in a 9- by 13-inch pan. Drizzle evenly with oil, then sprinkle lightly with salt, pepper, and cayenne.

Step 4
4

Bake, covered, in a 400° oven until onions are very tender when pierced in center, about 1 hour.

Step 5
5

Uncover. Sprinkle onions evenly with vinegar, nuts, and chives, and bake until onion tips are lightly browned, 10 to 15 minutes longer. Serve hot or warm, spooning pan juices over onions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories170
% Daily Value *
Total Fat 12g16%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 14g6%

Dietary Fiber 3.1g12%
Protein 3.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.