Baked Vidalia Onion with Chive Blossom Vinaigrette
The less done to mask the sweet flavor of Vidalia onions, the better. This recipe enhances the taste but does nothing to disguise it.
Ingredients
- Vidalia Onions - 4 large, Untrimmed (or other sweet white onions)
- Rich Veal Stock - 1 cup, cold
- Thyme Sprigs - 8 fresh
- Rosemary Sprigs - 4 fresh
- Unsalted Butter - 1/2 cup (1 stick), cut into 8 pieces
- Salt and freshly ground black pepper to taste
- Raw Sugar - 4 tablespoons
- Chive Blossom Vinaigrette
- Garlic - 2 tablespoons, minced
- Plum (Roma) Tomatoes - 2, peeled, seeded, and cut in 1/4-inch dice
- Chives - 2 tablespoons, snipped, fresh
- Chive blossoms - 4 fresh, petals separated
- Salt and freshly ground black pepper to taste
- Olive Oil - 1/2 cup
- Red Wine Vinegar - 3 tablespoons
- Juice from baked onions, above
- Fresh chive blossoms, petals separated, for garnish
Instructions
To prepare the onions: Preheat the oven to 400 F. Cut one thin slice from the top of each onion to form a flat surface. Score through the dry outer skin from top to bottom, leaving the root intact. Peel back the outer skin, puling it toward the stem, and form into a plume.
Cut four 12-inch squares of aluminum foil and place an onion on each, cut-side down. Pull up the edges of the foil slightly and place 1/4 cup of the veal stock around each onion. Place two thyme sprigs and one rosemary sprig around each onion, add two pieces of butter, and season with salt, pepper, and one tablespoon of the sugar. Gather the foil up around each onion, completely enclosing the plume. Place the onions in a shallow baking pan and bake for 40 to 50 minutes, or until they are very tender.
To make the vinaigrette: In a medium bowl, combine the garlic, tomatoes, chives, and chive blossoms. Add the salt and pepper and whisk in the oil and vinegar.
To serve: Open the foil packets and place one onion in the center of each serving plate. Pour the juices from the foil into the vinaigrette, whisk, and adjust the seasoning. Spoon four small pools of vinaigrette around each onion. Garnish with chive petals between the pools.
