Red onion flowers in sweet and sour syrup

Ingredients:

• 6 medium red onions, peeled
• 2 tablespoons red wine vinegar
• 2 tablespoons white wine vinegar
• 1 tbsp dark brown sugar
• 1/4 cup extra-virgin olive oil

Preparation:

1. Preheat oven to 220°C.
2. Cut a 0.5 cm-thick layer from the top and bottom of the onions so they stand upright. Place the onions root side down on a cutting board. Make three crosswise cuts along the stem end of each onion to create six slices (like a pie), cutting about two-thirds of the way down.
3. Bring a medium saucepan of salted water to a boil. Add the onion and cook until softened on the outside, 4-5 minutes. Remove and let cool. When the onion is cool enough to handle, gently open each bulb like a flower.
4. In a small saucepan, combine red and white vinegar, brown sugar, and 2 tablespoons water and cook over medium heat until syrupy, 2 to 3 minutes.
5. Place the onion blossoms on a parchment-lined baking sheet, spacing them apart. Drizzle with olive oil and season with salt and pepper. Bake until the blossoms open and the petal tips are golden brown, 40-45 minutes.
6. Place the onions on a serving platter and drizzle with syrup. Serve.