Vidalia Onion Flowers With Pecans - cooking recipe

Ingredients

3 Vidalia onions
3/4 Tbsp. butter, melted
3 Tbsp. pecans, chopped
fresh parsley

Preparation

With sharp knife, carefully trim the root end of each onion, leaving it intact.
Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through the onion, stopping about 1/2 inch above the root end. Rotate onion 90\u00b0 and cut parallel vertical lines in the same manner to form a crosshatch pattern, keeping the onion intact. Arrange the onions, root ends down, in a lightly buttered shallow baking dish large enough to let the onions open, or flower. Drizzle with butter and season with salt and pepper.