Onion blooms

Select medium-sized onions and peel them, leaving the root end intact to hold the layers together. Using a sharp knife, score each onion from the top down in a crosshatch or petal pattern, cutting about three-quarters of the way through without severing the base.

Heat a generous amount of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the scored onions cut-side down into the hot oil and sear until the outer layers begin to turn golden and caramelized.

Turn the onions upright and reduce the heat to medium, allowing the scored sections to begin opening outward as they cook. Baste the onions with the hot oil to encourage the layers to bloom and separate naturally.

Add aromatic vegetables such as diced carrots, celery, and garlic to the pot around the blooming onions. Stir and sauté the aromatics in the remaining oil until softened and fragrant.

Pour in vegetable broth and add minestrone-style ingredients such as canned tomatoes, cooked beans, and seasonal vegetables of your choice. Stir gently to combine, being careful not to disturb the bloomed onions.

Bring the soup to a boil, then reduce the heat to a gentle simmer, partially cover the pot, and allow the flavors to meld and the onions to fully soften and release their sweetness into the broth.

Season the soup generously with salt, black pepper, and fresh herbs such as thyme, rosemary, or parsley, adjusting to taste. If including pasta or grains, add them now and cook according to package directions.

Ladle the soup into deep bowls, ensuring each serving contains at least one beautifully bloomed onion as the centerpiece. Finish with a drizzle of good-quality olive oil and a sprinkle of fresh herbs before serving.