ROASTED RED ONION FLOWERS
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RECIPE TYPE
Appetizers, Vegetarian
SERVES
8
Prep Time: 10 min
Chill Time: 1 hr 15 min
Ingredients
8 small red onions, about 2 1/2 to 3lb total
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 tbsp Longo’s Curato Red Wine Vinegar
2 tbsp Longo’s Pure Liquid Honey
1/2 tsp Longo’s Essentials Dried Oregano Leaves
1/2 tsp each salt and pepper
1 cup crumbled Longo’s Feta Cheese
1/4 cup chopped Longo’s Dry Roasted Salted Pistachios
Directions
Carefully peel onions; trim tip and root ends to allow onions to stand upright. Slice down into each onion, almost but not all the way through, to create 8 wedge-like petals. (Stop at least 1/2 inch from the base so that onions hold together.)
Place onions in large baking dish and drizzle with oil and vinegar. Cover tightly with aluminum foil and roast in preheated 400°F oven for 1 hour.
Remove foil; drizzle onions with honey and sprinkle with oregano, salt and pepper, being sure to get seasonings into the opened up “petals.”
Roast, uncovered, for 15 to 20 minutes more, basting with pan liquids, or until tender and caramelized at the edges. (Make-ahead: Onions can be roasted ahead and gently reheated to serve.)
Transfer to platter and garnish with feta and pistachios.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 210 calories
Protein 5g | Fibre 3g |
Fat 14g | Sugar 13g |
Carbs 16g | Sodium 330mg |
