Prep: 1. Preheat oven to 350, rack in the middle. 2. Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end. 3. Drizzle a bit of olive oil into a baking dish and arrange onions root-end down. 4. Sprinkle generously with salt, getting into the center of the onions, and toss in herbs. Make: 1. Roast for 40 min., then open blossoms and drizzle with juice from the pan. 2. Roast about 20 min. longer, until tender on the inside and crispy bits on outer petals. 3. Season with salt and pepper, and drizzle with balsamic vinegar if desired. Serve.
Beautiful looking and great tasting side dish -- this is a super easy way to impress guests! Can also make it a meal by pairing with a good cheese (goat or fontina work well) and green salad. If you can, use onions with nice flat bottoms. Don't worry if they don't bloom perfectly, they'll still taste great!