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