Roasted Lotus Flower Onions

 

4 Red Onions

50ml Balsamic Vinegar

50ml EVOO

½ T. Salt

 

(It’s important to cut the onion in the right way so you get the lotus-flower results. Cut from the top down, being careful not to cut all the way through. You should aim for about 12-16 sections. Once the onions are cooked, you can gently pull out sections of the onions to form separate petals.) Cut the top end of the red onions. Make a cut in half without reaching the bottom end, make another cut in half again and repeat until you have four cuts. Repeat with the other onions. Place the onions in a bowl and drizzle with olive oil. Add the balsamic vinegar, mix, and let stand for 10 minutes. Place the onions in an oven-safe baking dish, and drizzle with the oil mixture. Season with salt and pepper. Bake for 30 minutes at 200°C/400°F. Remove the aluminum and return to the oven for 10 minutes. To make a sweet and sour variation, mix together red wine vinegar, white wine vinegar, dark brown sugar, and olive oil. Drizzle over the onions before baking. Store leftover roasted onions in an airtight container (or plastic bag), in the fridge, for up to 4 days. You can also freeze roasted onions. Allow them to cool completely, then place them on a baking tray, and freeze for a few hours. Once they are frozen, transfer to a sealable plastic bag, and freeze for up to 6 months. Allow them to thaw at room temperature (or in the fridge if you’re thawing them overnight) and reheat in the microwave or oven.