Baked Lava: Baked Blooming Onions

By Laurrie Piland
Valley Bugler Columnist

It is a busy month for us. I’ve got my container garden all planted and I’ve been working like sixty to get the communal garden planted. Our communal RV park is not going to be all that big, as first thought, but that’s ok. A small garden that brings everyone together and forms friendships is okay!
I made this tasty onion side dish the other evening to serve with a grilled steak dinner. It’s so, so easy to prepare and absolutely delicious, to boot.

Baked Blooming Onions
2 smallish sized red onions
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon sea salt
1/4tsp freshly ground black pepper
1 Tbsp roughly chopped capers
Preheat oven to 425 degrees. Spray a glass baking dish with non-stick cooking spray.
Peel onions leaving root end intact. Slice off enough just so the onions do not rock back and forth and will safely sit stable on a cutting board.
Cut down through the onion, leaving 1/2-inch intact at bottom. Cut onion into eighths.
Add olive oil and vinegar into a large bowl and toss onions with mixture until thoroughly coated. Place in baking dish and drizzle remaining oil-vinegar mix on top of onions making sure to get some down into the cuts.
Sprinkle tops with salt and pepper.
Cover pan with aluminum foil and bake at 425 degrees for 20-25 minutes.
Remove baking dish from oven, remove foil from pan and return to oven for an additional 15-20 minutes of baking, uncovered.
Remove from oven, sprinkle with chopped capers and ENJOY!
These are such a healthy and refreshing alternative to their deep-fried cousins. One onion was plenty for my husband and I to split and enjoy.
Husband’s upcoming birthday dinner addition for sure!
Until we meet up in July…PEACE!

RV cook extraordinaire..proving to the world that RV food can be gourmet. Even from her RV galley in the shadow of Mt. St. Helens!

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