Red Onion Flowers

By á-2421

Ingredients

• 6 small red onions
• 2 T olive oil
• 1 tsp crumbled dried sage, thyme or rosemary
• ½ tsp each salt and pepper
• 2 T balsamic vinegar

Preparation

Step 1

Trim ½ inch off stem ends of onions; keeping root ends in tack, trim off roots. Set each root end slicing down to within a ½ inch of base, cut top into 8 wedges. Set on root ends in 13 x 9 glass baking dish. Drizzle with oil. Sprinkle with sage, salt and pepper. Cover with foil and bake in 400 oven till tender, about 1 hour. Uncover and roast, basting with pan liquid until crispy at tips.