We are less than a week away from the Academy Awards, which is on Sunday the 4th of March. Laura and I have been trying to see all the movies nominated for Best Picture and we have seen most of them. Some we don’t want to see: (Dunkirk… too intense), (Phantom Thread… too weird), (Call Me By Your Name… just no). But we have seen the rest.
So on Oscar night we’re going to have an Oscar-themed party. I was trying to come up with foods that would tie in to the movies in some way. Some were easy, but some movies just did not lend themselves to food-themes at all, at least not in any way I could discern.
One that was easy was Three Billboards Outside Ebbing Mississippi. Without giving any spoilers away let’s just say that “burning” is an apt theme for food related to this movie. If you’ve seen it you know what I mean. (Yeah they eat a lot of cereal too, but who wants that for an Oscar party?)
Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won’t tell.
This recipe is blatantly stolen from Bon Appetit.
| Author: Bon Appetit
Serves: 2 |
Charred Onion Petals Recipe | Bon Appetit |
INGREDIENTS
3 sweet onions (such as Vidalia)
2 tablespoons, grapeseed oil or vegetable oil
Flaky sea salt
METHOD
- Preheat oven to 300 degrees. Halve onions through root ends (do not trim tops). Remove outermost papery layers from each onion.
- Heat a large cast-iron skillet over high. Add oil and swirl to evenly coat skillet. (Oil should shimmer and start to smoke almost immediately.) Add onion halves, cut sides down, nestling them close together. Reduce heat to medium-low and cook, undisturbed, until cut sides are blackened, 18-20 minutes. Surfaces will look and smell burnt.
- Transfer skillet to oven and roast onions until the innermost layers are no longer raw but are still rigid, 10-15 minutes. Remove skillet from oven and transfer onions to a large rimmed baking sheet, placing cut sides up.
- Let onions cool slightly, then trim papery tops with kitchen shears. Separate layers into individual petals; discard root ends (some center pieces may not curve, which is okay). Arrange petals in a single layer and season with salt.
