Crispy \"Bloomed\" Onion recipe
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2 large red onions, or as needed
½ cup panko bread crumbs
⅛ cup olive oil
1 clove garlic, finely crushed
salt and freshly ground black pepper to taste
¼ cup finely grated Parmigiano-Reggiano cheese
2 drizzles olive oil
1 tablespoon finely grated Parmigiano-Reggiano cheese, divided
1 teaspoon chopped fresh flat-leaf parsley, or to taste
Nutrition Info
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87.1 calories
carbohydrate: 8.5 g
cholesterol: 2.8 mg
fat: 5.8 g
fiber: 0.7 g
protein: 2.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 101.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -
Directions Crispy \"Bloomed\" Onion
Directions
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Slice off the top of 1 onion to create a flat bottom. Slice into quarters through the center of the root end. Peel off the skin. Repeat with the second onion.
Bring a heavily salted pot of water to a boil. Boil onion quarters until layers start to soften and separate, 8 to 10 minutes. Remove onions with a slotted spoon and place, cut-sides down, on a baking sheet lined with paper towels. Let drain and cool.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Heat a medium pan over medium heat. Add bread crumbs and 1/8 cup olive oil, toss with a wooden spoon until golden brown, about 5 minutes. Add garlic, salt, pepper, cayenne, and 1/4 cup Parmigiano-Reggiano cheese. Mix until completely combined.
Cut root end off the onions and separate the petals. Coat a 10- to 12-inch round pan with a drizzle of olive oil. Arrange onion petals in concentric circles around the pans. Do not overlap petals by much. Scatter bread crumbs into the petals. Sprinkle remaining Parmigiano-Reggiano on top, and add a drizzle of olive oil.
Broil until browned and crispy, 5 to 10 minutes. Let cool to room temperature before garnishing with parsley and serving.