Onion Lilies

onion lilly cropped

This is an example of how you can add a flair of festivity to your dinner menu in a matter of minutes. Onion is probably the vegetable which has contributed the most to the development of world cuisines, let’s celebrate it. Try cooking a meal without onions and you would know what I mean here, as my mom likes to say, the more onions you add to a casserole the better it will taste at the end. Serve these lilies warm as a  light first course in a multiple course dinner menu or use them as a centerpiece of a more elaborate first course, using fish, smoked meats or anything your imagination would suggest. These lilies are not only delicious and simple to make, but also look at them, they are a feast the eyes.


4 medium red onions peeled
2 tsp beet juice (optional)
2 Tbs balsamic vinegar
3 Tbs olive oil
salt and pepper
2 tsp of pickled green pepper corns

Make 4 incisions crosswise in each onion, without going all the way so that the onion can hold its shape. Sprinkle some salt and pepper over each onion.
Combine the the oil, balsamic vinegar and beet juice if using and spoon it in the center of each of the onions.
Place in a oiled making dish, cover with foil and cook in the oven at 210C for about 30 min. Then remove the foil and cook for a further 10-15 min.
Place each lily on a plate and gently press it in the center to open the petals. Sprinkle the green pepper corns on top. Serve warm.


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