Onion Chrysanthemums


Makes 4 to 6 servings


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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


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

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.

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

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

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.

Created date

October 2003

Nutritional Information

Calories 170
Caloriesfromfat 64 %
Protein 3.2 g
Fat 12 g
Satfat 1.7 g
Carbohydrate 14 g
Fiber 3.1 g
Sodium 4.8 mg
Cholesterol 0.0 mg