Onion Blossoms

Onion Blossoms


  • 4 large sweet onions
  • salt to taste
  • 4 teaspoons vinegar
  • 4 tablespoons butter, melted
  • 2 tablespoons pecans
  • freshly ground pepper
  • fresh parsley, chopped


Serves: 4. Preheat oven to 350 degrees. Peel the onion, leaving the roots trimmed but intact. Cut in 1/4-inch slices from stem to root, but don't cut through the root end. Turn each onion at right angles and cut again so that when you stand it on its root end, it will form a flower design. Oil a baking dish lightly. Salt the onions and place them on their root ends in baking dish. Sprinkle vinegar over each onion and dribble butter over them until well coated. Cover lightly with foil and bake for 1 to 1 1/2 hours, basting several times. Add a few chopped pecans to the center of each onion and continue baking together 1/2 hour. Remove from oven; season with salt and pepper, and sprinkle with chopped parsley. Serve hot or at room temperature.

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