Onion Flowers

Thank you Judy for this simple but very pretty recipe. It makes a lovely starter or an accompanying dish to a main meal.
4 medium red onions
3 Tbsp Olive oil
2 Tbsp Balsamic vinegar
4 Tsp capers
shredded lettuce and watercress to serve
Peel the onions and cut off the top and bottom to make it flat but not so much that the segments fall apart. Cut through the onion to within 2 cm of the bottom. Turn the onion and cut again to within 2 cm of the bottom until the onion has eight segments.
Place the onions in a bowl and drizzle over 3 Tbsp of olive oil. Then pour over 2 Tbsp  of balsamic vinegar. Add salt and pepper to taste. Roll the onions in the bowl until they are covered with oil and vinegar.
Use a non-stick baking tray or a greased dish and place the onions on it separated and widely apart to allow them to open.
Pour the remainder of the oil and vinegar from the bowl over the onions. Cover the dish with aluminium foil.
Bake in a hot oven at 450 F, 230 C, Gas Mark 6 for 25 minutes until the onions have opened up. Remove from the oven and take off the aluminium foil. Return to the oven for another 5 – 10 minutes.
For a starter: Serve on individual side plates on a bed of shredded lettuce and watercress. Scatter a teaspoon of capers over the onions.
For an accompanying dish serve just the onions on a plate sprinkled  with the capers
Serves 4 people


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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