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.
BAKED BLOOMING ONION WITH GRUYÈRE CHEESE
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.