Roasted Red Onion Flower Recipe
I was just thinking about the holidays and how it’s this special time where we all gather with friends and family to celebrate. We talk about our lives and what we’ve gone through in the last year, what we’re grateful for, what we’ve learned, all in the moment of rejoicing just how amazing life really is and of course, reminiscing about those unforgettable life experiences.
With those thoughts, it shot me back to the Salmon River and those magical moments I’ve experienced as a river guide. The years can go by, but the memories never fade. As guides, we get to witness something very special that happens to our guests when they first meet the river. There’s apprehension in the air, excitement, gusto, and quiet respect as they take that first step into a boat and are suddenly whisked down the river. It’s a sudden rush and the apprehension that was first felt at the put in is washed away and replaced with a purity of embracing the moment.
Yes, we get to watch our guests blossom from the river experience. As guides, it is our goal to nurture our clientele. We instigate here, we instigate there, always in search of creating a safe and encouraging space for them to experience their own bond with nature and one another. It’s the perfect little recipe. A dash of guest, a handful of nature, a cupful of the river and you’ve got magic!
So, in the spirit of the holidays, we’d love to share with you a beautiful recipe that may remind you of your own blossoming, whether you are a seasoned river guest or plotting your first river adventure. Enjoy the ride and Happy Holidays!!!
Roasted Red Onion Flowers
- 6 red onions, skin on, roots intact
- 6 T of really good olive oil
- salt (smoked is yum! – try smoked Maldon)
- fresh herbs – rosemary, thyme or bay leaves (chopped)
- fresh ground pepper & sea salt
- Preheat oven to 350
- Make 8 vertical cuts in each onion to create wedges still attached at the root end.
- Drizzle a little olive oil into the baking dish, then arrange onions root end down.
- Spoon remaining olive oil into and around the onions. Sprinkle generously with salt, getting some into the center of the onions. Sprinkle with fresh herbs.
- Roast for 40 minutes. You’ll begin to see the onions open like petals in a flower. Keep drizzling the caramelized onion juices from the pan over the onions. Do this several times. Roast onions until tender and you see crispy bits on the outer petals. Season with pepper and salt to taste. Sprinkle with fresh herbs and serve hot or at room temp!
Are you a foodie?
Check out our annual Wine & Culinary Extravaganza, August 28-September 2 on the Main Salmon. Enjoy a worldly selection of wines paired with a mouthwatering menu, specially crafted by Whizzy (Lisa Whisnant with Blue Moon Yurt), a Chef and River Guide Extraordinaire.
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