Chattanooga Times Free Press - Parade - - What America Eats -

Bake an onion for over an hour and some­thing mag­i­cal hap­pens—it blooms! If you’re a fan of the deep-fried restau­rant ver­sion, you’ll love this cheesy ap­pe­tizer adapted from Carla Hall’s Soul Food.


Pre­heat oven to 375°F. Trim tops and bot­toms off 2 jumbo onions, leav­ing roots in­tact. Peel. Cut each onion from top to root into 12 wedges without cut­ting through root. Place side by side in an oven­proof bak­ing dish that holds them snugly; fan out onion petals. In a small bowl, whisk 1 Tbsp ex­tra-vir­gin olive oil, 1 Tbsp

dry white wine, 1 tsp minced gar­lic and ½ tsp minced fresh rose­mary.

Pour over open onion petals; sprin­kle with ½ tsp kosher salt and ¼ tsp freshly ground black pep­per. Cover dish with foil. Bake 1½ hours or un­til onions are ten­der. Un­cover and sprin­kle with ½ cup grated Gruyère

cheese; bake 10 min­utes or un­til cheese melts. Gar­nish with fresh rose­mary leaves. Serve hot with toasted baguette slices. Serves 6.

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