This is a wonderful side dish, to accompany a roast, a ham or a turkey dinner. If you like the onion blossom at the Outback Restaurant… you will love these onions... Simple to prepare, elegant on your plate, and most of all no frying.
Feel free to substitute or change an ingredient you like. Add your touch.
I made these Onions on Sunday for Easter Dinner. Since we were only four, I used four medium, the bigger the onion the better shape the flower will open.
- 4 large onions
- 1/4 cup water
- 1/4 cup honey( I used fresh maple syrup, my father in law still cooking the sap)
- 1/4 cup butter
- Salt and pepper
*If you don’t have honey or maple syrup, you can use 2 tsp brown sugar.
** serve it with a drizzle of the syrup on top.
- Preheat your oven to 375 degrees.
- Cut ends off of onions and peel. Slice each onion 5 times, from the top to within 1/2 inch of the bottom. Turn onion 90 degrees and then make 5 more slices the same way, to create a crosshatch pattern, three quarters of the way down the onion. Place the onions into an 8" by 8" baking dish.
- Put water, honey and butter into a small pot and gently heat until the butter melts. Season onions with salt and pepper and then pour the honey mixture over them. Cover with foil and bake for 1 hour, until the onions have opened into a flower shape and are tender and golden.
Amazing taste… Trust me you will love it, and will do it again and again.