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Roasted Red Onion Flowers

for Lauri David's Cookbook, "Family Cooks."

These roasted red onion flowers are a beautiful hors d’oeuvre or side dish, crisp on the outside and sweet on the inside. They’re perfect served with a bit of toast and a glass of rosé as a reward for a long day harvesting.

You Need:

6 medium red onions or sweet onions, such as Walla Walla, skin on and roots intact,
6 tablespoons olive oil
Salt (smoked is delicious here)
Herbs—either a few bay leaves or a few sprigs of rosemary and thyme
4-6 ounces of soft creamy goat cheese
Freshly ground black pepper

To Make:

Prep time: 10 minutes
Roasting time: 1-1½ hour

1. Preheat the oven to 350°F and position the rack in middle.

2. Make 4 vertical cuts in each onion to create 8 wedges still attached to the each other at the root end.

3. Drizzle a bit of olive oil into the baking dish, then arrange the onions root-end down in it. Spoon the remaining olive oil into and around the onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in the herbs.

4. Roast for 40 minutes. Rearrange the onions so that their petals open, and drizzle them with a few spoonfuls of the caramelized onion juices in the bottom of the pan. Roast until the onions are tender on the inside with crispy bits on their outer petals, about 20-40 minutes longer, it depends on the size and moisture content of the onions, so keep peeking at them. Nestle bits of crumbled goat cheese in-between the onions, pop back into the oven until hot, about 5 minutes. Season with pepper and salt to taste. Serve hot or at room temperature as an appetizer with crackers, a side dish or as dinner with a green salad.

Makes 6 to 8 servings

Play with it!

* Before roasting add a little wine or sherry to the baking dish.

* After roasting, drizzle with balsamic vinegar.

* Use leftovers to glorify absolutely everything.


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