As Jacques said..the refined version of a Bloomin' Onion..
I say..no comparison..
I must tell you that the onion flower you see on the right..is not my best take on it..We had them the night before I took this particular one..and they were perfection incarnate.
The light was not.
So I made a smaller one..just for me for lunch while J was golfing..
A tad too crisp on the outer edges,but un délice nevertheless.
They beautify any meal..on the plate..and look lovely as a single side dish also.
And well..they are fool proof.
You do need small red onions..not mammoth ones..
4 small red onions,peeled and at the bottom simply even out the root end w/out slicing off more than a minuscule amount:)
Just so they can lay flat while baking..if they topple they will NOT bloom.
Make them stand up straight:)
Once they are at attention..slice in half..But not to the bottom..stay about 1/2 inch away from slicing through..
then slice in half again and again.. and again.Never all the way to the bottom.
They will look like a tight tulip head.
In a bowl combine 2 tbsps of Evoo and 2 tbsps of good balsamic vinegar.
Gently toss the onions..to coat.
Season with salt and pepper.
I then placed mine on a parchment paper ..added 1 tbsp of Evoo..and covered with foil.
I baked at 425 F..for 30 mins..
Bake them until the blooms have opened and they are slightly tender.
Bake an additional 10 minutes more.
Serve each onion w/ a sprinkling of capers if desired~
I added the remaining Balsamic~ Evoo ~today..and it makes them even better.
Great w/ roasted meats..we had them w/ Basmati Rice and Rainbow trout~
Thank you Food and Drink..yet again~
Guilt-free bloomin' onions~
Pretty as a picture~
Just thought in case you are entertaining..this weekend and want to give them a try:) You can practice in the next 2 days..