Red onion flowers in sweet and sour syrup

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 132, total fat 9 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 304 mg, sugar 6 G.

"I love it when vegetables on the table accent the season. These onion flowers are so beautiful and delicious. They can be prepared ahead of time, then simply reheated and served. You can also make flowers from yellow onions, but they won't be as sweet as red ones. Onion flowers pair beautifully with grilled steak or fish. They can also be used to decorate a vegetable platter," shares Alex Guarnaschelli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 medium red onions, peeled
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar
1 tbsp dark brown sugar
1/4 cup extra-virgin olive oil

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Cut a 0.5 cm-thick layer from the top and bottom of the onions so they stand upright. Place the onions root side down on a cutting board. Make three crosswise cuts along the stem end of each onion to create six slices (like a pie), cutting about two-thirds of the way down.

Bring a medium saucepan of salted water to a boil. Add the onion and cook until softened on the outside, 4-5 minutes. Remove and let cool. When the onion is cool enough to handle, gently open each bulb like a flower.
In a small saucepan, combine red and white vinegar, brown sugar, and 2 tablespoons water and cook over medium heat until syrupy, 2 to 3 minutes.
Place the onion blossoms on a parchment-lined baking sheet, spacing them apart. Drizzle with olive oil and season with salt and pepper. Bake until the blossoms open and the petal tips are golden brown, 40-45 minutes.
Place the onions on a serving platter and drizzle with syrup. Serve.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Alex Guarnaschelli