[Sca-cooks] re: baked onions

[Jennifer Thompson]

I can hazard no guess as to the origin of the recipe but I've made these for
years. But with minor changes. With a sharp paring knife, trim just enough
of the base to cut away the roots and let the onion sit up properly.  Cut an
asterisk into the top (describing this without waving my hands in the air is
becoming difficult); with the onion sitting on its base on a square of
aluminum foil, cut downward, turn the onion a quarter, cut again to make a
cross, then again at the eighths. We would either add a half pat of butter
and a drizzle of honey, or a splash of basalmic vinegar. The cuts need to be
pretty deep to let it open up into a flower when it's baked. This is
wonderful with a 1015 in season, but are even good with older or sharper
onions.

I think the dominant difference is that my old recipe makes soft and
fragrant onion petals, to be picked up with fork or fingers, and I'm afraid
it would be too soft for even slicing.

And in reference to Stefen's adjusting temperature rather than adding water
theory, my opinion is perhaps. 8-) From my practical experience, when
wrapped in foil, these can happily bake with other items at the other item's
temperature. I reach in periodically with a towel and give them a squeeze,
checking for softness / doneness.  They'll stay hot on a counter if left
wrapped. I've also successfully done these outside. Parboil if you are
cooking with something that cooks quickly, or if you are slow cooking (with
a smoker, rather than a grill) put them in before lunch for dinner serving.

I hope this helps whoever asked.

Lann (back to lurking in the shadows)

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From: "Vincent Cuenca"

Another method I've found works well is to wrap each onion in aluminum foil
and roast in a 500F oven for 1 hour or in the coals of a fire.  Do not peel
or trim the onion and do not season.  Once they are soft, let cool and then
peel off the skin and any unappetizing bits.  Slice thinly, season with
salt, pepper, ginger, cinnamon, and whatever other spices you like, and
dress with olive oil.  Presto! "Insallegiata di cipolle" from Redon et al.,
"The Medieval Kitchen"!