One of those dishes that makes you stop for a moment when you are reviewing your photos.
And taste? Delicious! Just as good as it looks. Super easy to create and quite the show-stopper when you bring it to the table.
recipe found in a special edition of Epicurious magazine.
plate by rae dunn clay
YOU WILL NEED:
6 medium red onions.
6 tablespoons of Olive Oil.
Fresh Rosemary and Thyme stems.
Salt.
Pepper.
TO DO:
oven to 350.
Make 4 cuts through the top of the onion leaving the base intact (as best you can) Creating 8 wedges.
I also left most the skin on. It was easier to remove these little pieces after I sliced the onion.
Place all the sliced onions onto your baking tray.
Pour 1 tablespoon of olive oil into the center of each onion.
Add a few turns of salt and pepper over each onion.
Insert herb sprigs into each onion - careful you don't break the root ends here.
Add extra herb sprigs around the onions.
Into the oven for 30 minutes.
At this point carefully slide the tray out and press open the leaves to create your flowers - again being careful to not snap the root base.
Scoop some of the juices from the baking tray and spoon onto the tops and centers of the onions.
Back into the oven for another 30 minutes or so.
Until the outer petals are dark and crispy (these are the BEST pieces)
Remove.
Sprinkle with a few more turns of salt and pepper.
Serve hot or at room temperature.
