Crispy \"Bloomed\" Onion recipe
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Ingredients
- 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
- 87.1 caloriescarbohydrate: 8.5 gcholesterol: 2.8 mgfat: 5.8 gfiber: 0.7 gprotein: 2.3 gsaturatedFat: 1.3 gservingSize: -sodium: 101.9 mgsugar: 1.6 gtransFat: : -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.