• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 Mirlitons - boiled and peeled,

  2. - seeds removed, cut into 1/2" slices

  3. 2 Onions - peeled, halved, (large) cut into 1/2" slices

  4. 2 tablespoons 30ml Olive oil

  5. 1 Cayenne pepper

  6. Salt - to taste

  7. Freshly-ground black pepper - to taset

  8. 2 tablespoons 30ml Butter

  9. Garnish

  10. Chopped fresh parsley

  11. Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees. Line a baking sheet with foil.

  3. In a saute pan, heat the olive oil. Saute the onion slices until they caramelize and are golden, about 5 minutes. Remove from the heat. Season with salt, pepper and cayenne. Season the mirliton slices with salt, pepper and cayenne. Alternate layering the mirlitons with the onions in a cascading effect in the center of the foil. Place small dabs of the butter on top of the lyonnaise. Fold the edges of the foil up like a tent and place in the oven. Roast the lyonnaise for 8 to 10 minutes. Remove from the oven and, using a spatula, place the lyonnaise on a platter. Garnish with parsley and some Essence.

  4. This recipe yields 4 servings.


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