A delightful twist on roasted onions, these caramelized balsamic onion blossoms are a treat for the senses.
Preheat your oven to 450°F and line a baking sheet with foil.
Lining the baking sheet with foil makes cleanup much easier.
Cut the onions into wedges, keeping the base intact to form a flower-like shape.
Make sure to cut evenly to ensure uniform cooking.
Toss the onion wedges in a bowl with olive oil, salt, and pepper until well coated.
Use your hands to ensure the onions are evenly coated.
Arrange the onions on the prepared baking sheet, cut side down, and roast for 35 minutes, flipping halfway through.
Flipping the onions ensures even caramelization.
In a small saucepan, melt the butter over medium heat, then stir in the brown sugar until dissolved.
Stir constantly to prevent the sugar from burning.
Add the balsamic vinegar to the saucepan and simmer for 2 minutes until slightly thickened.
Keep an eye on the glaze to avoid over-reducing it.
Drizzle the glaze over the roasted onions and garnish with fresh parsley before serving.
Serve immediately for the best flavor and texture.
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