Lotus Onions

Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.

WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!

We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.

Note: baking time may be different according to size of the onions. For big onions you should increase the baking time  or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).

These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!

Lotus Onions

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need:

  • 2- 4 onions, red, yellow or white, if possible a sweet kind
  • 4 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • Fine salt
  • 2-4 teaspoons Sesame seeds

Procedure:

  1. Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
  2. Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
  3. In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
  4. Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
  5. Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
  6. Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
  7. In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
  8. Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
  9. Sprinkle the centre of the onion with the roasted sesame seed.

Author: https://artandkitchen.wordpress.com

 

5 thoughts on “Lotus Onions

  1. Made this recipe today for the FF&F RSC game. Altho the recipe is truly simple, I was intimidated by the mechanics of the prep & afraid I’d get it wrong. Siggi added to my concern by bringing home an ENORMOUS red onion & 2 very sml-sized white onions from the grocery store. I knew the white onions would be hard to manage & cooking times would have to be adjusted because of the size difference, so I opted to use the red onion only. It’s size meant the “petals” were very large & heavy. They leaned slightly to the side, so I put it in a small bowl for stability. All that said, the flavor was good & the appearance reminded me of the iconic “Bloomin Onion” appetizer served at the Outback Steakhouse restaurants in the US. I wish my pic looked more like yours, but then I always hope for that miracle. Thanks for sharing this creative recipe. :-).

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    • Thanks a lot dear Mary Pat! I am thrilled that you tried this recipe and you enjoyed the result! Thanks a lot for telling us that the cooking time has to be adjusted to size and probably also to the kind of onions. Thanks a lot for the great review as well! HUGS!

      Like

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