Red Purple Onion Blossom

An appetizer that is rich in sulfur compound to keep that “cabeza” of yours in tip top clarity. I tweaked the recipe that I found in the April issue of Better Homes and Gardens. Enjoy.

INGREDIENTS:

• 6-8 small red onions peel with roots in tact
• 1 cup panko crumbs
• ½ cup olive oil*
• ½ cup balsamic vinegar*
• 3-4 whole garlic chopped
• 1-2 tbsp of vegan butter melted
• Chopped fresh rosemary and thyme about 2 tbsp.

INSTRUCTIONS:

1. Preheat oven to 400 degrees
2. In small bowl after trimming stem and root ends of onion just enough to lay flat but remain intact mix with a nice drizzle of olive oil, Santa Maria seasoning, a pinch of sea salt and pepper
3. Toss gently and place in a small 2 qt pan then cover with foil. Bake for 45 minutes
4. In a small glass bowl mix all remaining ingredients.
5. Remove onions from oven and let cool slightly, spoon panko mixture in the middle and spread onions to the side
6. Bake once more until caramelized uncovered for about 20 more minutes.

NOTE: These 2 ingredients can vary in amount contingent on your flavor profile. Also, I like to top these with a pinch of feta or goat cheese & serve them with a side of almond flour crackers