The Onion Lotus Recipe

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I made this dish the other night for my girlfriend’s birthday.  A year ago, we were in Bali and every day we walked passed a beautiful Lotus pond that was close to our house.  I wanted to remind her of our amazing hikes and all that we loved in that amazing place. Food can do that.  It can transport you.

I love onions.  Yellow, white, sweet, red — I love them all.  And there are so many ways to eat them: raw, grilled, sauteed, roasted, pickled…  They always do their part when they are added to a dish, working hard in the background to add flavor but not steal the show.  That’s why it is fun to find a recipe like this one where the onions get to be the shining star.

This Onion Lotus may look fancy but is so simple to make.  This is a great side dish but you’ll want to serve them on a plate where they have lots of to spread out and show off!

ONION LOTUS

Ingredients:

    • Red onions (how many do you want to eat?!?)
    • Olive oil
    • Balsamic vinegar
    • Salt and pepper

Directions: preheat oven to 375°.

1.  Cut the bottom (root) off of the onion off but just enough to keep it from rolling around.
2.  Carefully cut the onion 4 times as if you were going to make 8 wedges but DON’T CUT ALL THE WAY THROUGH.  You want it intact at the bottom.
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3.  Rub olive oil all over the outside of it and place all the onions in a baking dish.
4.  Drizzle with a little more olive oil and some balsamic vinegar, letting it seep into the wedges. Add salt and pepper.
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5.  Cover the dish with foil and put in oven for about 45 minutes or until the onion is soft.
6.  Take off the foil and spread the “petals” out a little bit.  If they don’t move easily, the onions need to cook longer.  If they move, separate them a little and put back in the oven.
7. Cook for another 15 minutes or until the petals brown on the edges.
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8. Once cooked, let them rest for a few minutes before moving them to your serving dish where they will open beautifully.

The Lotus is so breathtakingly beautiful as it emerges clean and pure from the murky waters, symbolizing rebirth and spiritual enlightenment in ancient religions.
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