Happy Thanksgiving for those celebrating it today.
Part of the reason I have not fallen victim to “what will I make for Thanksgiving?” thinking is that Rob and I are travelling for the weekend. I have been invited to no less than 3 separate Thanksgiving feasts, but instead we’re leaving America.
And yes, I realize today is Thanksgiving, which may be a bit late to share such a fun dish for Thanksgiving… although, I implore you to consider it for your next fancy dinner. It is ridiculously easy. Have some onions? Oil? Balsamic vinegar? Salt? I thought so!
I have been meaning to make these ever since Natalie shared them last year, but really they are roasted onions, cut whole and roasted such that they open like flowers. The pink ones are more pretty but I tried it with Peruvian sweet onions as well.
I packed them into a pan/skillet and roasted away. I actually forgot to remove the tin foil for the last 10 minutes, so they should be a bit more charred should you actually follow the directions. 😉
One onion obviously makes a lot of onion. So feel free to split them in half (or more) when serving. Although, I love onions, especially roasted onions, so I could easily eat the whole onion in one go.
What were your favourite dishes for Thanksgiving this year?
This is my submission to this month’s Bookmarked Recipes.
4 onions (you want medium sized ones, any variety)
1 tbsp melted coconut oil
1.5 tbsp balsamic vinegar
salt and pepper, to taste
1. Preheat oven to 425F.
2. Peel onions and trim a small amount from both ends of the onion, so the onions will stand up. Keep the root intact so it holds together well. Slice onion into eighth but leave it connected around 1 cm from the bottom.
3. Place onions in a shallow dish and sprinkle with oil and balsamic vinegar. Season with salt and pepper to taste. Cover with aluminum foil and bake for 25-35 minutes. Remove aluminum foil and bake for an additional 10 minutes, until the onions have opened and are nearly tender.
4. To serve, place on plate and drizzle with any juice that has accumulated in the pan. You might think that eating a whole onion is a lot for one person, but it didn’t bother me! 🙂