Side Dish Sunday: Roasted Vidalia Onion Flowers

6 large Vidalia onions (~3.5 lbs)
6 tablespoons unsalted butter, melted
1/4 cup finely chopped pecans

Preheat oven to 350°F.

Butter a shallow baking dish that's large enough to let the onions open.

With a sharp knife, trim the root and end of each onion carefully so it is still intact. Stand each onion on its rood end, cut parallel vertical slices at 1/4" intervals from the top -- into but not through the onion -- stopping at about 1/2" above the root. It's best to do one slice, then rotate the onion by 90 degrees to give yourself quarter guides. Once sliced, arrange onions root-end down in the baking dish. Drizzle with butter and lightly dust with salt and pepper.

Bake 1 hour. Sprinkle with pecans, baste with pan drippings and return to oven to bake for about 30 minutes more.

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