- 4 red onions
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- Salt and pepper.
If you plan on serving this as a side dish with other food on a plate it is best to use smaller sized red onions and if it’s an appetizer then larger ones will do.
Peel the onion and slice off the the bottom root part so that it can be set down flat without rolling around. Carefully cut down the center, but be sure not to cut all the way through, you want to leave about half an inch uncut so that the pieces stay together. Then cut it in half again so you have 4 pieces, and finally cut each of those in half so you end up with a total of 8 segments, all joined together at the bottom.
Place the onions in a bowl, pour the olive oil and balsamic vinegar over, and toss them until they are well coated. After, transfer all four onions onto a greased baking dish, spreading them out evenly so they have room to cook. Drizzle the remaining oil and vinegar on and sprinkle with salt and pepper. Cover the dish with aluminum foil and bake at 425 degrees for 25-30 minutes. When time is up take them out, remove the foil, and then bake uncovered for an additional 10 minutes.
When they come out of the oven the onions should be “blooming” and will have opened up in similar fashion to that of a flower’s petals unfolding. They will be crisp on the outside and tender, juicy, and flavorful on the inside. Onions get sweeter when baked at high heat and these taste just as good as they look!
Below is the “onion flower” recipe video.