Onion flowers with pecans are a delicious preparation that highlights the versatility of onions in global cuisine. This dish originates from the Southern cuisine of the United States, where it became popular as a sophisticated and visually appealing side dish for meats and celebratory meals.
In various Latin American countries, this dish may be known by different names. For example, in Mexico and some other countries, it is simply called "onion flower" or "battered onion," although the version with pecans gives it a special and distinctive twist. In Argentina and Chile, onions are a basic ingredient, but this particular preparation is not very common, although it can easily be adapted to local tastes, adding a gourmet touch that has been gaining popularity in sophisticated restaurants and homes.
Onion flowers are appreciated for their unique presentation, which resembles an open flower and allows the flavors to concentrate inside, especially when combined with crunchy ingredients like pecans, providing texture and an exquisite flavor.
How to Prepare Onion Flowers with Pecans
To begin, preheat the oven to 350 degrees.
Peel the onion, keeping the roots trimmed but intact so that the layers remain attached.
Cut into 1/4-inch slices from the stem to the root, but without cutting through the root end.
Turn each onion at right angles and cut again so that when placed on its root end, it forms a chrysanthemum design.
For another style, cut almost to the root, turn, and cut again as you would with pie wedges, at 45-degree angles.
Don't worry about the loose onion sections in the center.
Lightly grease a baking dish.
Season the onions with salt and pepper and place them on their root ends in the baking dish.
Sprinkle red wine vinegar over each onion and pour melted butter over them until they are well coated and there is excess in the pan for basting.
Cover loosely with aluminum foil and bake for 1 to 1 1/2 hours, basting several times.
Add some chopped pecans to the center of each onion and continue baking together for another 1/2 hour.
Remove from the oven.
Season with salt and pepper, and sprinkle with chopped parsley.
Serve hot or at room temperature.
They can also be refrigerated and served cold.
