Monday, July 13, 2015

A "Blooming" Onion!!!

We were shopping in Wal-Mart and I needed "one" red onion,
for a dish I wanted to make.
You can't buy one red onion in Wal-Mart, you have to buy a whole sack.

I was desperate, I really wanted to make the dish,
I didn't want to make another stop,
so I bought the sack and thought...
I will search Pinterest to find a creative way to use the others.

Why exactly do we do that??
I'm not really sure...and who in the world can use a whole sack of red onions
before they go bad??
I can use a whole sack of sweet onions,
or if they are going to sell a sack, maybe mix them up.
And why are they called red onions, when they are clearly purple??

I'm losing focus, but please tell me you have not had the same thoughts.

Long story, even longer, this is what I created with the extra's.

 2 "purple" onions, peeled, rinsed and soaked in ice cold water for 15 minutes.
Soaking them takes some of the bite out of them.

 Cut the onion into 8ths, but only cut 3/4 of the way down,
so all the pieces stay attached.

 You will need any EVOO and any Balsamic Vinegar
I used white because that's all I ever buy or use.

Coat - marinate those babies...

 into a baking dish, covered with foil for an easy clean-up.
Pour the extra marinade over top,
add salt and pepper.

 Cover - seal,
into a 425 degree oven for 30 minutes,

 and hopefully you have Winner - Winner Chicken Dinner
in the oven to put it along side of.

After 30 minutes, uncover and bake an additional 10 minutes.

Plated it looks like this, it's drool worthy!!

Sharing with 
Stephanie at the Enchanting Rose
stop by and join in the fun.


  1. Yes, Drool worthy! I didn't know balsamic vinegar came in white. Oh the clever things we learn in bloggerland.

  2. That all looks so delicious Debbie. I love it when you share recipes.

  3. Clever! Mine would have ended up in the compost pile.

    I once asked my husband to buy me a red onion at the grocery store. He searched and searched, then called me in desperation and said, "They have only white, yellow, and purple onions."

  4. Hello Debbie, you make everything look so easy. I thought the red or purple onions are sweet and used in salads? The blooming onion does look yummy along with your winner winner chicken dinner.. LOL, do I sound like Guy Fieri saying that? Thanks for sharing! Have a happy day and new week ahead!

  5. Yummy! BTW--you CAN buy just one red onion in the Wal-Mart where I shop. :-) I guess I'm lucky.

  6. YUM!! I love onions, but my husband on the other hand does not care for them.... This looks soooo good, Debbie! I could eat this for lunc...maybe even breakfast and supper {{smiles}}

    Thanks for sharing, sweet lady. Have a great Monday!

  7. Now that was clever and looks delish.

  8. Onions are used a lot in our kitchen. Here they are labeled purple onions in the market and you can buy just one. We keep our onions in the crisper drawer and they seem to last longer.

    Stir fry, soups, baked and raw, we eat them all. Baked onions are supposed to be good for colds. Granny would always bake them when we were sick.

  9. So delicious, and I'm a big onion girl, especially leeks a lot too, and this look scrumptious and cute! Delicious meal in the oven Debbie.... what time is dinner?! Ha! Ha!

  10. Oh yes, you got me... I am drooling! That looks so delish. Oh my goodness. I know it was good. No, I know it was outstandingly great. Yum. Hugs to you.

  11. Looks yummy! I saw a copycat version of Outback's blooming onions. You cut a regular onion the same way and coat it with batter, then you deep fry it. Not very healthy, but so delicious!

  12. OOOH! We LOVE red onions at my house! I'm gonna have to try this!

  13. Yum! I have always called them purple onions????? Have a wonderful week!

  14. This recipe looks amazing! Our small W.M. has single onions, so I'll have to try this. Didn't know that soaking them takes away some of the bite. That's good to know for salads. I find them a bit overwhelming. Thanks for sharing!

  15. I'm coming over for dinner so serve me up a portion. I've never met an onion I don't least when they are cooked. I've often wondered why they are "red" onions, too. What's up with that??

  16. I cook onions all the time on the grill but not like this. I'm glad you shared this recipe. You showed how to cut the onion in 8ths soak, then the balsamic vinegar can't wait to try this. Your dish looks delicious would go good with some sour cream cucumbers with them purple onions. I call them purple onions too cause they're purple.

    1. the recipe actually said to finish it off with capers, i didn't have any. but i thought that would be good also. they stood alone well, especially with the chicken and potatoes!!!

  17. Wow! I'm gonna have to come by for dinner some time! :-)

  18. Yes, I'm drooling too and might make that for my dinner tonight. I have the same problem at my nearest supermarket at times; everything comes in packs these days and the single person misses out. I don't want a whole bag of potatoes, or carrots or even apples. And I simmer quietly when I am offered a 'Buy one, get one free', knowing that I can't possibly take advantage of that offer. Grrrr! I live in Cornwall UK, by the way, so the problem is universal.

  19. Red onions are our favorite and we seldom get a hot one. Yours looks so good.

  20. Oh my! I've never done a whole one in the oven like that. It does look yummy! Enjoy your day! Hugs, Diane

  21. Oh wow that sounds interesting, your whole meal looks delicious... in our house I use more red onions, but I still don't know that I would need a whole bag of them, and no I don't know why they are called red.

  22. The picture of the food is drool worthy. I loved the tutorial on the red onions too. You are right why are they called red onions when they are purple. I loved this post it made me smile a lot.
    Blessings and hug for you!

  23. Looks so yummy! Thanks for sharing this recipe.

  24. I guess you won't have any trouble using up that bag, then. Same here, with just the two of us, we can only use so many!

  25. My goodness, that looks so yummy, Debbie!