Roasted Lotus Flower Onions

• 2-3 red& white onions
• 1/3 cup olive oil
• 6 tablespoons Balsamic vinegar
• sea salt & bleck pepper
• 2 tablespoons capers
• 1 tablespoon chopped parsley
• coriander flowers

1. Preheat oven to 220 C
2. Cut the bottom root off of the onion off but just enough to keep it from rolling around.
3. Carefully cut the onion to 4 times making 8 wedges but keeping the bottom intact . Don't cut all the way through.
4. Whisk olive oil and balsamic vinegar. Rub the mixture all over the outside of the onions and place them in a baking dish or tray.
5. Drizzle with a little more olive oil and some balsamic vinegar on top and inside the cuts. Add salt and pepper. Cover with aluminium foil and cook for 20 minutes.
6. After 20 minutes remove foil and cook for 1o minutes more.rnServe with capers, chopped parsley and coriander flowers..

white onions, olive oil, balsamic vinegar, salt, capers, parsley, coriander flowers

Taken from food52.com/recipes/71408-roasted-lotus-flower-onions (may not work)