Instructions: Peel onions; trim tops. Trim root ends if needed for onions to sit flat.

Set each onion on its root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat cuts 1/2 to 3/4 inch apart to make 10 or 12 attached wedges on each onion.

Set onions, cuts up, in a 9- by 13-inch pan. Drizzle evenly with oil, then sprinkle lightly with salt, pepper, and cayenne.

Bake, covered, in a 400 degree oven until onions are very tender when pierced in center, about 1 hour.

Uncover. Sprinkle onions evenly with vinegar, nuts, and chives, and bake until onion tips are lightly browned, 10 to 15 minutes longer. Serve hot or warm, spooning pan juices over onions.

This recipe yields 6 servings.

Comments: When Gemma Sciabicas mom baked these onions, Gemma and her siblings would say, "Gee, they look like chrysanthemums."

The name stuck. Gemma makes them now with her familys Marsala Olive Fruit Oil because it adds a nice mellow flavor to the onions.

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