Roasted vidalia onion "flowers"

Yield: 6 Servings ---

Ingredients:

6 lg Onions Vidalia; (3 1/2 lb)
6 tb Butter unsalted; melted
1/4 c Nuts

Instructions:

Pecans; chopped =========================== > Directions < ========================== With a sharp knife trim the root end of each onion on its root end cut parallel vertical slices at 1/4 inch intervals into but not through the onion stopping about 1/2 inch above the root end. Rotate each onion 90 degrees and cut parallel vertical slices in the same manner to from a crosshatch pattern keeping the onions intact. Arrange the onions root ends down in a lightly buttered shallow baking dish large enough to let the onion open or "flower drizzle

them with the butter, and season them with salt and pepper. Bake the

onions in the middle of a preheated 350 degree F oven, basting them

occasionally, for 1 hour, sprinkle them with the pecans, and bake

them for 30 minutes more.

=========================> Notes and Credits <========================

Source: The Vidalia Onion" p.215 by Barbara Hanson Pierce Gourmet Magazine Nov 1991