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Name: Roasted Vidalia Onion "Flowers"
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Shared by Dorothy Hair Davis; Date: 05/07/94; 1/4 c Nuts, Pecans; chopped; 6 tb Butter, unsalted; melted; Gourmet Magazine, Nov 1991; 6 lg Onions, Vidalia; (3 1/2 lb)

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INGREDIENTS

Shared by Dorothy Hair Davis
> source <
Date: 05/07/94
ROAST VIDALIA ONION FLOWERS
1/4 c Nuts, Pecans; chopped
6 tb Butter, unsalted; melted
Gourmet Magazine, Nov 1991
6 lg Onions, Vidalia; (3 1/2 lb)

Servings

INSTRUCTIONS

=========================== > Directions < ======================== With a sharp knife, trim the root end of each onion on its root end, cut parallel vertical slices at 1/4 inch intervals into but not through the onion, stopping about 1/2 inch above the root end. Rotate each onion 90 degrees and cut parallel vertical slices in the same manner to from a crosshatch pattern, keeping the onions intact. Arrange the onions, root ends down, in a lightly buttered shallow baking dish large enough to let the onion open or "flower," drizzle them with the butter, and season them with salt and pepper. Bake the onions in the middle of a preheated 350 degree F oven, basting them occasionally, for 1 hour, sprinkle them with the pecans, and bake them for 30 minutes more. =========================> Notes and Credits <====================== Source: "The Vidalia Onion" p.215 by Barbara Hanson Pierce, Gourmet Magazine, Nov 1991 Posted to MM-Recipes Digest V3 #190 Date: Sat, 6 Jul 1996 07:18:07 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

NOTES

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Roasted Vidalia Onion "Flowers"

Shared by Dorothy Hair Davis
 > source <
 Date: 05/07/94
 ROAST VIDALIA ONION FLOWERS
1/4 c Nuts, Pecans; chopped
6 tb Butter, unsalted; melted
 Gourmet Magazine, Nov 1991
6 lg Onions, Vidalia; (3 1/2 lb)

=========================== > Directions < ========================  With a  sharp knife, trim the root end of each onion on its root end, cut parallel  vertical slices at 1/4 inch intervals into but not through the onion,  stopping about 1/2 inch above the root end. Rotate each onion 90 degrees  and cut parallel vertical slices in the same manner to from a crosshatch  pattern, keeping the onions intact. Arrange the onions, root ends down, in  a lightly buttered shallow baking dish large enough to let the onion open  or "flower," drizzle them with the butter, and season them with salt and  pepper. Bake the onions in the middle of a preheated 350 degree F oven,  basting them occasionally, for 1 hour, sprinkle them with the pecans, and  bake them for 30 minutes more.    =========================> Notes and Credits <======================  Source: "The Vidalia Onion" p.215 by Barbara Hanson Pierce, Gourmet  Magazine, Nov 1991  Posted to MM-Recipes Digest V3 #190    Date: Sat, 6 Jul 1996 07:18:07 -0500    From: pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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