By Tilly Dillehay
I don’t know about you, but when my husband asks me what’s for dinner, I generally find myself leading with whatever I know he’s going to be most excited about. If we’re having steak, for instance, you better believe that’s the first thing coming out of my mouth when he asks what we’re having.
Well, when I make these onion flowers, I kid you not… that’s what I lead with. He loves these things, so much so that they sell rest of the meal.
I love them too. They hit every category of food desirability, in my eyes. Healthy? Check. It’s an entire onion per person, full of antioxidant flavonoids and phytochemicals. Cheap? Nothing cheaper than a bag of onions from Aldi. Pretty? These things make the centerpiece of the prettiest plates I ever serve.
Delicious? You better believe it. I like to serve them with baked sweet potatoes and chicken tenderloin breaded in almond flour. Something about the red onion, slightly caramalized, still a little bit crisp, with the sweet potato, just WORKS. It’s the perfect bite assemblage.
- 4 small red onions
- 3 Tbsp olive oil
- 3 Tbsp balsamic or red wine vinegar
- 2 Tbsp capers, from a jar
- salt and pepper