Alex Guarnaschelli Just Shared a 3-Ingredient Veggie Appetizer That's Picture-Perfect

Looking for some last-minute Thanksgiving appetizer inspo? Alex Guarnaschelli just posted a stunning veggie appetizer that only requires three main ingredients.

A current co-host on The Kitchen, Guarnaschelli whipped up Sweet and Sour Flowering Red Onions—a healthier version of your typically fried “blooming” onion—in a recent episode of the show. In a new Instagram post, the chef shared the full recipe, and it’s incredibly simple. Here’s how to make them.

First, here are the ingredients listed to make Guarnaschelli’s Sweet and Sour Flowering Red Onions:

• 6 medium red onions, peeled
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons red-wine vinegar
• 1 tablespoon dark brown sugar

Assuming you already have salt, pepper and oil on hand, red onions, red-wine vinegar and dark brown sugar are the only things you’ll need for this recipe. Honestly, we wouldn’t be surprised if you just need to buy some onions to make this breezy app!

After preheating the oven to 425°F, Guarnaschelli thoroughly writes how to perfect the cuts to make your onion “flowers.”

“On a flat surface, slice ¼-inch off the top and bottom of the onions so they sit flat,” she says. “Put the onions on the cutting board root end down. Cut 3 slits in the stem side of the onion crisscrossing to make 6 pie slices, about two-thirds of the way through the onion, do not cut all the way through.”

Bring a medium pot of water to a boil and drop your onions in. Cook the onions in the water for 4 to 5 minutes, or until tender. Remove from the water and cool down. Once the onions are cool enough to handle, spread out the onion “petals” made with the cuts so it looks like a flower.

Then, grab a parchment-lined baking sheet and arrange your onions on the pan. Drizzle each onion with extra-virgin olive oil and season with salt and pepper. Place the pan in the oven and roast your onions for 25 to 30 minutes.

While they’re roasting, Guarnaschelli uses the time to make her glaze. In a small pot, simmer the red-wine vinegar, brown sugar and 2 tablespoons of water until the consistency is syrupy. This should take about 2 to 3 minutes. When the onion flowers are out of the oven, spoon the sauce over them, and they’re ready to serve!

This is an appetizer that definitely will look as delicious as it tastes. They’re easy to make ahead, and Guarnaschelli suggests that you can opt for yellow onions even though they won’t be as sweet. And if you already have your Thanksgiving menu planned, these onions are easy enough to serve anytime.

“They are stunning next to grilled steaks or fish,” Guarnaschelli says. “These can also add great flair to a vegetable platter.”

For more pre-meal pickings, check out these Thanksgiving hor d'oeuvres that feature some of our best-ever recipes.