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Name: Roast "Chrysanthemum" Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Unsalted butter; 16 sm Yellow onions (each about 2"; 1/4 c Chicken broth; 1 ts Sugar

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INGREDIENTS

3 tb Unsalted butter
16 sm Yellow onions (each about 2"
1/4 c Chicken broth
1 ts Sugar

INSTRUCTIONS

Preheat oven to 450 degrees F. With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4-inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact. In a lightly buttered shallow baking dish large enough to let onions open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste. In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, or until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving. Yield: 8 serving NOTES : (Recipes courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8767 From: "Angele and Jon Freeman" Date: Sun, 1 Dec 1996 14:39:49 -0500

NOTES

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Roast "Chrysanthemum" Onions

3 tb Unsalted butter
16 sm Yellow onions (each about 2"
1/4 c Chicken broth
1 ts Sugar

Preheat oven to 450 degrees F.    With a sharp knife trim root end of each onion flat so that it is still  intact but will stand on end. Standing each onion on its root end, cut  parallel vertical slices at 1/4-inch intervals into but not through onion,  stopping about 3/4-inch above root end. Rotate each onion 90 degrees and  cut parallel vertical slices in same manner to form a crosshatch pattern,  keeping onions intact.    In a lightly buttered shallow baking dish large enough to let onions open,  or "flower," put onions, root ends down, and sprinkle with sugar and salt  to taste.    In a small saucepan heat broth and butter over moderately high heat until  butter is melted and pour over onions. Cover onions with foil and roast in  middle of oven 45 minutes, or until tender. Remove foil and roast onions,  basting occasionally, 30 to 45 minutes more, or until golden. Onions may be  made 1 day ahead and chilled, covered. Reheat onions before serving.    Yield: 8 serving    NOTES : (Recipes courtesy of Gourmet Magazine    Posted to MC-Recipe Digest V1 #324    Recipe by: COOKING LIVE SHOW #CL8767    From: "Angele and Jon Freeman" <jfreeman@netusa1.net>    Date: Sun, 1 Dec 1996 14:39:49 -0500

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 1 Servings

Calories: 1883
Calories from Fat: 1867 (99%)

Amt Per Serving		% DV

	Total Fat 207.4g	277 %
	Saturated Fat 131.3g	656 %
	Monounsaturated Fat 53.7g
	Polyunsanturated Fat 7.8g
Cholesterol 549.5mg		169 %
Sodium 260.2mg		9 %
Potassium 78.6mg		2 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 12.7g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1883

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