Roast Chrysanthemum Onions Recipes

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

ROAST "CHRYSANTHEMUM" ONIONS

Steps:

• Preheat oven to 450°F.
• 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.
• 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.
• 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.

ROAST CHICKEN NOODLE SOUP WITH CHRYSANTHEMUM

Steps:

• Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
• Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
• Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
• Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.

FRIED "CHRYSANTHEMUM" ONIONS

Steps:

• Trim root end of 1 onion flush and cut 1/2-inch slice from opposite end. Repeat procedure with remaining onion. Stand 1 onion on cutting board, root end up, and with tip of a paring knife inserted just outside of root base, make vertical cuts through onion at 1/4-inch intervals, rotating through onion as you go and leaving root end intact. Repeat procedure with remaining onion. Turn onions root end down and gently open cuts to form chrysanthemum shape.
• In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
• Put milk and flour in 2 separate small bowls and season flour with salt. Put bread crumbs in a bowl. Working with 1 onion at a time, dip onions into milk, spooning milk over centers to moisten and letting excess drip off. Dip onions into flour, spooning flour into centers to coat and gently shaking off excess.
• To remaining milk in bowl add egg, beating with a fork until combined well. Working with 1 onion at a time, dip onion into egg mixture, spooning egg mixture into centers to coat. Roll onions into bread crumbs, sprinkling bread crumbs into centers an gently shaking off excess.
• Fry onions, 1 at a time, in oil until golden brown, about 5 minutes, returning oil to 375°F between onions. Transfer onions as fried to brown paper to drain.