Balsamic Roasted Sweet Onion Flowers
Recipe by: Arlene Jacobs
4 medium sweet onions, peeled
Salt & pepper, to taste
4 garlic cloves, peeled and thinly sliced
2 sprigs thyme, separated into small branches
4 tbsps. extra virgin olive oil
1 ½ tsps. Balsamic vinegar
Preheat oven to 375 o F.
- Cut onions vertically into 8 wedges to within ¼ inch from the root end. Place into a small flat-bottomed roasting pan or an oven-proof skillet. Season with salt & pepper, to taste.
- Insert thyme branches and garlic slivers in between cuts.
- Pour extra-virgin olive oil and Balsamic vinegar over top and cover with foil.
- Roast for 45 minutes. Uncover, baste, and roast 30 minutes more, until onions are tender. Serve with pan juices drizzled over the top.