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Lyonnaise Of Mirlitons

  • Yield: 4 servings


  • 3 mirlitons, boiled and peeled, seeds removed and cut into 1/2-inch slices
  • 2 large onions, peeled, halved, cut into 1/2 slices
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Pinch of cayenne
  • Salt and pepper


  • Preheat the oven to 400 degrees. Line a baking sheet with foil. In a sauté pan, heat the olive oil. Sauté the onions until they caramelize and are golden, about 5 minutes. Remove from the heat. Season with salt, pepper and cayenne. Season the mirlitons 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 8-10 minutes. Remove from the oven and, using a spatula, place the lyonnaise on a platter. Garnish with Parsley and Essence.