Onion Flowers with Pecans

Top Review by Bergy

Wonderful recipe. I served these with BBQ'd Lamb and everyone loved them. I used Balsamic vinegar. Thanks for a nice addition to my favorite recipes — posted Jul 23, 2001, Additional comments - I baked the onions separately in large muffin tins and cut the baking time to 25 minutes lightly covered and 15 min uncovered. I kept a little butter on the side that I drizzled over them when I added the nuts for the last 15 minutes

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Peel the onion, leaving the roots trimmed but intact. Cut in 1/4-inch slices from stem to root, but don't cut through the root end. (A needle or skewer stuck through the root will prevent this.)
  3. Turn each onion at right angles and cut again so that when you stand it on its root end, it will form a chrysanthemum design.
  4. For another style, cut nearly through the root, turn and cut again, as you would with pie wedges, at 45-degree angles.
  5. Don't worry about any loose onion sections in the middle. Oil a baking dish lightly.
  6. Salt the onions and place them on their root ends in baking dish.
  7. Sprinkle vinegar over each onion and dribble butter over them until they are well coated and there is an excess in the pan for basting.
  8. Cover lightly with foil and bake for 1 to 1 1/2 hours, basting several times.
  9. Add a few chopped pecans to the center of each onion and continue baking together 1/2 hour.
  10. Remove from oven; season with salt and pepper, and sprinkle with chopped parsley.
  11. Serve hot or at room temperature. They may also be refrigerated and served cold.

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