Roast "Chrysanthemum" Onions
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end
3
Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4-inch above root end
4
Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact
5
In a lightly buttered shallow baking dish large enough to let onions open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste
6
In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions
7
Cover onions with foil and roast in middle of oven 45 minutes, or until tender
8
Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, or until golden
9
Onions may be made 1 day ahead and chilled, covered
10
Reheat onions before serving