Roasted onion petals
This recipe works well with smaller onions and they don’t have to be of equal size. I roasted them whole, skin on, drizzled with a little olive oil. Once they cooled I slipped them out of their papery skin and separated the layers into “petals”. A drizzle of olive oil, a little sherry vinegar and a sprinkling of herb flower salt finished the dish. Serve as an accompaniment to other dishes, to top pizza, with burgers and with other roasted vegetables. Delish.
Recipe adapted from Bon Appetite.
2 lb small onions, various sizes
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
Special salt or sea salt (I had herb flower salt from Ibiza, Spain)
Line a baking sheet with foil, heat oven to 400ºF.
Place onion, unpeeled, on the baking sheet and drizzle with 2 tablespoons of the oil.
Roast for 30 minutes, then remove from the oven and let cool until you can handle them.
Slip the onions off their skin, cut in half and separate into layers.
Place in a serving bowl, drizzle with the remaining 1 tablespoon oil and the vinegar.
Scatter oregano leaves over.
Sprinkle with salt and serve warm.