- 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
- 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
How to Make It
Peel onions; trim tops. Trim root ends if needed for onions to sit flat.
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.
Set onions, cuts up, in a 9- by 13-inch pan. Drizzle evenly with oil, then sprinkle lightly with salt, pepper, and cayenne.
Bake, covered, in a 400° oven until onions are very tender when pierced in center, about 1 hour.
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.