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Onion Chrysanthemums

Yield Makes 4 to 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.