I got so excited when I saw them, and I immediately started making plans for them, lots and lots of plans.
Vidalia Onions have got to be my favourite kind of onion. But I won't turn down onions in any form actually.
I love onions, you can cook with them, caramelize them, eat them raw, and you can do this with them.
To start with, you need onions. I like Vidalia's but any onion will work, you do need not a round onion, but one that is a little flatter.
Peel the onion carefully and cut the root off, leaving a level spot.
Then cut down from the stem end crosswise making at least four even cuts.
Yeah, I know I said to add salt. And I usually don't, but the very slight hint of salt here helps the onions' natural sweetness come out.
Bake in a moderate oven, about 350 degrees for about 45 minutes.
They'll look like this.
Take a spatula and very carefully slip underneath each 'blossom' and transfer them to a different pan,
Remove and serve.
We served them yesterday on top of the Mojo Pork,
I think you could also serve them with a dipping sauce, but really, I don't think you need anything other than the onions.
BTW, that lovely fond that's left in the bottom of the pan after baking, is wonderful added to homemade stock. Any kind of stock.