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
- 4 large sweet onions
- 4 teaspoons red wine vinegar
- 4 tablespoons butter, melted
- 2 tablespoons pecans, chopped or 8 -12 pecan halves
- to taste pepper, freshly ground
- to taste parsley, chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- 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.)
- 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.
- For another style, cut nearly through the root, turn and cut again, as you would with pie wedges, at 45-degree angles.
- Don't worry about any loose onion sections in the middle. Oil a baking dish lightly.
- Salt the onions and place them on their root ends in baking dish.
- 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.
- Cover lightly with foil and bake for 1 to 1 1/2 hours, basting several times.
- Add a few chopped pecans to the center of each onion and continue baking together 1/2 hour.
- Remove from oven; season with salt and pepper, and sprinkle with chopped parsley.
- Serve hot or at room temperature. They may also be refrigerated and served cold.