" THE ONION IS THE TRUFFLE OF THE POOR."
~ Robert J. Courtine
~ Autumn chrysanthemums
~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers.)
4-6 (6-8 oz.) red or yellow onions
1/4 cup extra-virgin olive oil
coarse salt, freshly ground cracked pepper, and cayenne
1/4 cup balsamic vinegar (dark or white)
1/2 cup toasted pine nuts, walnuts or pecans
chopped fresh rosemary, thyme, and chives
- Peel onions; trim tops and root ends if needed to sit flat.
- Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart).
- Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste.
- Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour.
- Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake until onion tips are lightly browned, 10-15 minutes longer. Spoon pan juices over onions before serving. Delicious with grilled steak. (4-6 servings)