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.

　　

Ingredients

Serves 8

　　16 small yellow onions (each about 2 inches in diameter)

　　1 teaspoon sugar

　　¼ cup chicken broth

　　3 tablespoons unsalted butter

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.

　　

Step 3

In a lightly buttered shallow baking dish large enough to let onion open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.

　　

Step 4

In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, on until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.