“Water liles” baked onions
The “Water Liles” baked onions beside being an excellent side dish, are beautiful as a presentation, you will amaze your guests.
Equipment
- 1 oven
- 1 baking paper
Ingredients
- 4 medium-large red onions
- Extra virgin olive oil
- Salt and pepper to taste
- A teaspoon of rosemary
- 1 laurel leaf and 2 sage leaves
- Dried oregano to taste
- Wild fennel to decorate
Instructions
- Peel the onions, cut them into 8 wedges without reaching the end: they must remain attached to the base for about one and a half centimeter.
- Wet a sheet of baking paper with water, squeeze it and place it in a baking pan: place the onions on top, add salt and pepper to taste and sprinkle each of them with oil.
- Add rosemary and oregano to each onion “flower” and put some in the pan together with the bay leaves and sage. Pour about 1 dl of water on the bottom and cook in a preheated oven at 180°C for about 45 minutes.
- Check them, if you see that the tops dry out too much, eventually cover with another sheet of wet and squeezed baking paper.
- Serve the Water Lilies Onions with oil and possibly some more pepper.
- This vegetable matches in an excellent way with meat and cheeses. You can flavor them with the most popular aromatic herbs such as thyme and marjoram.
Video
Notes
In this recipe you can also use white onions and other aromatic herbs you can find in the markets of your country, depending also on the seasonal proposal and according to your taste.