There are many evenings when I have no idea what to prepare as a side dish with whatever meat I have planned. When you’re eating low-carb, rice, pasta and potatoes are out.
This morning I stuck a beef roast in the slow cooker with some beef broth, garlic, salt and pepper. As dinner started to approach, I started to sweat. I had no plan apart from thinly slicing and baking potatoes for my husband and daughter…But what about about me? I decided I would try my hand at making my own purple onion lotus flowers.
Preheat your oven to 375-400 degrees. While the oven was preheating, I pulled out three purple onions from my pantry. I cut the bottom roots off so they would sit nicely in the baking dish. Next I peeled the top “flaky” skin layer off. Other recipes I’ve read leave both the roots and the flaky skin (which I don’t understand – is there something I’m missing? If you know, please let me know!). I cut my onions from the top down making two cross-sections (making a star at the top). Try to cut almost all the way down to the base while trying not to cut completely through the onion. You want the “petals” to spread apart while baking, but you don’t want them to separate themselves from the onion.
I poured about one tablespoon of olive oil on the bottom of a glass baking dish and placed my onions in the dish. Then, I drizzled olive oil on the tops and sides of the onion, taking care to try and get some olive oil inside the layers of the onion. Finally, I sprinkled my onions with some garlic salt, Bragg’s Organic Seasoning, and Pepper.
I placed the baking dish of onions in the oven and let them bake for about 20 minutes. After the first 20 minutes, I pulled them out and took some of the juices from the bottom of the dish and drizzled the onions again with it. Then I put the onions in for another 20 minutes. Finally, I put my oven on broil and kept my onions in there for another 7-10 minutes (I didn’t set a timer but I just kept checking on them every three minutes).
Once the onions were finished, I enjoyed them with the roast beef, a side of asparagus, and my homemade #ketofriendly ranch dip.