Tangy Onion Flowers Recipe

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"These flavorful baked onions are a great accompaniment to grilled meat," writes field editor Karen Owen of Rising Sun, Indiana. "They aren't crisp like the deep-fried 'blooming onions' served in restaurants, but we think they are equally delicious."
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 4 large sweet onions, peeled
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup coarsely crushed fat-free salad croutons

Nutritional Facts

1/2 each: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 203mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.


  1. Place the onions root end up on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until crisp-tender. Invert onto a cutting board. Slice each onion into eight wedges to within 1/2 in. of bottom; fan out. Place each onion on a 12-in. square piece of foil coated with cooking spray.
  2. In a small bowl, combine vinegar, brown sugar, oregano, salt and pepper. Brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly.
  3. Place on a baking sheet. Bake at 425° for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving platter. Drizzle with remaining vinegar mixture; sprinkle with croutons. Yield: 4 onions (8 servings).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tangy Onion Flowers in Taste of Home April/May 2002, p17

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