TANGY ONION FLOWERS
If you love onions, you'll love the aroma and taste of these wonderfully seasoned flowers!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
- Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
- Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle croutons over onions.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
GRILLED TANGY ONION FLOWERS
Share a grilled tangy treat with family and friends - onion flowers!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
- Brush four 18x12-inch pieces of heavy-duty foil with oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
- Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with croutons.
Nutrition Facts : Calories 70, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg
ROASTED RED ONION FLOWERS
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Provided by Laurie David
Categories Onion Appetizer Side Vegetarian Fall Spring Summer Winter Healthy Oscars Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
- Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
- Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
- Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.
TANGY ONION FLOWERS
"These flavorful baked onions are a great accompaniment to grilled meat," writes field editor Karen Owen of Rising Sun, Indiana. "They aren't crisp like the deep-fried 'blooming onions' served in restaurants, but we think they are equally delicious."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 onions (8 servings).
Number Of Ingredients 7
Steps:
- Place the onions root end up on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until crisp-tender. Invert onto a cutting board. Slice each onion into eight wedges to within 1/2 in. of bottom; fan out. Place each onion on a 12-in. square piece of foil coated with cooking spray., In a small bowl, combine vinegar, brown sugar, oregano, salt and pepper. Brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly. , Place on a baking sheet. Bake at 425° for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving platter. Drizzle with remaining vinegar mixture; sprinkle with croutons.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRISPY ONION FLOWERS
Steps:
- Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
- Combine flour and ranch dressing mix in a shallow bowl. Set aside.
- Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
- In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
- Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
- Serve hot.
- To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.
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- Peel the onions and slice off the root, creating a flat surface. Cut onion in half, but not all the way to the bottom. Rotate the onion and cut in half again, again ensuring you don't cut all the way to the bottom.
- Cut each of the 8 segments in half, so there are 8 segments, all joined together at the bottom of the onion.
- Repeat with remaining onions and place them all into a bowl. Drizzle with olive oil and vinegar, and gently toss until coated.
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