Sweet & Savory Pan-Fried Onion Petals

Thinly sliced onions, slow-cooked in butter and olive oil until caramelized and golden brown, then seasoned with balsamic glaze and fresh thyme for a delectable appetizer.

Prep Time

10 minutes

Total Time

40 minutes

Calories

267

Level

Easy

Yields

4 servings

Cost

£0.66

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

2largeLarge Yellow Onions(Vidalia or sweet onions work well too)

£0.90

2tablespoonsUnsalted Butter(Can use salted butter, reduce additional salt)

£0.25

2tablespoonsOlive Oil(Extra virgin olive oil recommended)

£0.30

2tablespoonsBalsamic Glaze(Store-bought or homemade)

£0.40

1tablespoonFresh Thyme Leaves(Finely chopped)

£0.50

0.5teaspoonSalt(Or to taste)

£0.25

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

Total Cost

£2.62

£0.66 per serving

The Method

1
Peel the onions and cut them in half from top to root. Lay the flat side down and thinly slice each half into half-moon shapes (about 1/8 inch thick).
2
Heat the butter and olive oil in a large skillet (preferably cast iron) over medium-low heat. Add the sliced onions and stir to coat them in the oil and butter.
3
Cook the onions slowly, stirring occasionally, for about 25-30 minutes, or until they are softened, golden brown, and caramelized. Be patient – this process takes time!
4
Season the caramelized onions with salt and pepper. Stir to combine.
5
Drizzle the balsamic glaze over the onions and stir gently to coat. Cook for another minute, allowing the glaze to warm through.
6
Stir in the fresh thyme leaves. Remove from heat.
7
Serve the caramelized onion petals warm as an appetizer. They are delicious on toasted baguette slices, crostini, or as a topping for bruschetta.

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My Notes

Nutrition Information

Nutrition per serving (175g)

267 kcal / 1117 kJ

Carbs

25.8g

10% of RDA

Fat

17.8g

25% of RDA

Protein

2.2g

4% of RDA

Detailed Breakdown

Fibre

3.3 g

11% of RDA

Sugar

15.3 g

17% of RDA

Sodium

310 mg

13% of RDA

Saturated Fat

7.6 g

38% of RDA

Chef's Tips

For a deeper flavor, add a pinch of brown sugar while caramelizing the onions.

Do not overcrowd the pan, cook in batches if needed to allow for even browning.

If the onions start to burn, reduce the heat slightly and add a tablespoon of water to deglaze the pan.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Large skillet (preferably cast iron)

Cutting board

Sharp knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Fig and Orange Blossom Compote

A light and refreshing dessert perfect after a savory Mediterranean meal. The creamy panna cotta is made with Greek yogurt for a tangy twist, topped with a sweet and fragrant fig and orange blossom compote.

45 minutes

4 servings

Easy

"The lightness of the panna cotta cleanses the palate after the savory onions, while the Greek yogurt base maintains a Mediterranean influence. The fig and orange blossom compote adds a touch of sweetness and floral aroma that harmonizes with the caramelized flavors and prevents the meal from feeling too heavy."