Lyonnaise of Mirlitons

• 3 mirlitons, boiled and peeled, seeds removed and cut into 1/2-inch slices
• 2 large onions, peeled, halved, cut into 1/2-inch slices
• 2 tablespoons olive oil
• 2 tablespoons butter
• Pinch of cayenne
• Salt and pepper
• Parsley
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil.
3. In a saute pan, heat the olive oil.
4. Saute the onions until they caramelize and are golden, about 5 minutes.
5. Remove from the heat.
6. Season with salt, pepper and cayenne.
7. Season the mirlitons with salt, pepper and cayenne.
8. Alternate layering the mirlitons with the onions in a cascading effect in the center of the foil.
9. Place small dabs of the butter on top of the lyonnaise.
10. Fold the edges of the foil up like a tent and place in the oven.
11. Roast the lyonnaise for 8 to 10 minutes.
12. Remove from the oven and, using a spatula, place the lyonnaise on a platter.
13. Garnish with parsley and Essence.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William and Morrow, 1993.

mirlitons, onions, olive oil, butter, cayenne, salt, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lyonnaise-of-mirlitons-recipe.html (may not work)