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Epicurious

Roast “Chrysanthemum” Onions

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A plate of roasted onions cut to look like chrysanthemum flowers.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

These crispy-topped onions from the 1995 November issue of Gourmet prove that onions are more than just a way to add a little flavor here or a little flavor there. These inexpensive alliums are worthy of their own side dish at Thanksgiving, and they can even be photogenic with a little love and care.

To make these flowers, you just slice each onion into a grid pattern, leaving the root ends intact so that the cut pieces will spread and bloom as they cook (first steaming in some chicken broth and butter, and then browning). Serve these right in the roasting dish, or use them to garnish your turkey platter.

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