It is hard to believe how a few simple slices with a knife can work absolute magic on something as basic as a little ol’ onion. This easy trick turns out sweet red onions that come out of the oven looking like beautiful water lilies. We love to serve these as an appetizer adorned with tangy capers or as a side to some moist chicken and crisp veggies. It’s an extra special touch to any meal, but it takes almost no effort!
If you can hold a knife, you can make onions this beautiful. All you have to do is cut an onion in half, stopping about 1/2 an inch from the root end so that the onion will still hold together. Then you rotate the onion, cutting it three more times before drizzling it with olive oil and balsamic vinegar and popping it in the oven.
As it bakes, the onion becomes tender and opens up into a lovely flower, while the balsamic vinegar caramelizes and adds an additional layer of sweetness and flavor. These are so good, and just pretty as a picture. Give them a try for your next dinner party!
Serves 4-6; 50 minutes
- 4 small red onions
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and fresh ground pepper, to taste
- capers, to garnish (optional)
- Preheat oven to 425°F and lightly grease a 9x13-inch baking dish.
- Peel the onions and slice off the root, creating a flat surface. Cut onion in half, but not all the way to the bottom. Rotate the onion and cut in half again, again ensuring you don't cut all the way to the bottom.
- Cut each of the 8 segments in half, so there are 8 segments, all joined together at the bottom of the onion.
- Repeat with remaining onions and place them all into a bowl. Drizzle with olive oil and vinegar, and gently toss until coated.
- Place onions in prepared baking dish, top with additional olive oil and vinegar, and salt and pepper, if desired. Cover with foil and bake for 25-30 minutes, until onions have opened and are nearly tender.
- Remove foil and bake an additional 10 minutes. Top with capers, if using. Enjoy!
Adapted from YoYoMax12.