Recipe - Roasted Vidalia Onion Flowers

source
Gourmet Magazine, Nov 1991
Shared by Dorothy Hair Davis
Date: 05/07/94

ROAST VIDALIA ONION FLOWERS
6 lg Onions, Vidalia; (3 One half lb)
6 tablespoon Butter, unsalted; melted
One fourth cup Nuts, Pecans; chopped

=========================== Directions ======================== With a
sharp knife, trim the root end of each onion on its root end, cut parallel
vertical slices at One fourth inch intervals into but not through the onion,
stopping about One half inch above the root end. Rotate each onion 90 degrees
and cut parallel vertical slices in the same manner to from a crosshatch
pattern, keeping the onions intact. Arrange the onions, root ends down, in
a lightly buttered shallow baking dish large enough to let the onion open
or "flower," drizzle them with the butter, and season them with salt and
pepper. Bake the onions in the middle of a preheated 350 degree F oven,
basting them occasionally, for 1 hour, sprinkle them with the pecans, and
bake them for 30 minutes more.

========================= Notes and Credits ======================
Source: "The Vidalia Onion" p.215 by Barbara Hanson Pierce, Gourmet
Magazine, Nov 1991
Posted to MMRecipes Digest V3 #190

Date: Sat, 6 Jul 1996 07:18:07 0500

From: pickell@cyberspc.mb.ca (S.Pickell)