In a three-quart pot, brown the farfel in the oil for five minutes, stirring constantly.

Add the salt, garlic powder, onion powder, sugar, and water. Stir. Bring to a boil. Cook for 20 minutes.

Peel an onion. Cut off a half-inch slice from the top and discard. Cut a thin slice of onion from the bottom so the onion sits flat. Using a sharp knife, cut slits around the onion’s circumference (in an asterisk-like shape), leaving about half an inch from the bottom unslit.

Repeat with the remaining onions.

Place the onions onto a baking pan lined with parchment paper. Pour oil over each onion. Bake for about 50–60 minutes, basting continuously with oil every 10–15 minutes.

Cool. Spread the “petals” apart to obtain rose petal effect. Fill with farfel and serve.