Prep 15 mins
Cook 40 mins
When they're fanned out on a white platter, cut side up, onion fans resemble dark red chrysanthemums, so you can use them often as an edible garnish, as well as a relish, with both poultry and meat. Points 1.
- Preheat the oven to 350.
- Brush off any loose pieces of skin, but otherwise leave the onions unpeeled.
- Cut the onions in half from the root end through the stem.
- Place the halves, cut side down, in a glass baking dish just large enough to hold them comfortably.
- Pour the vinegar over the onions sand cover the dish tightly with foil.
- Bake for 35 to 40 minutes, or until the onions are fork tender.
- When they are cool enough to handle, remove the skins but be sure to leave the roots intact.
- Cut each onion half in half again to make quarters.
- Place the onion quarters in a shallow dish, cover and refrigerate until serving time.
- Before serving, fan the layers of each onion quarter slightly.
- Serve at room temperature or slightly warm, sprinkled with pepper.