[Sca-cooks] Vidalia Onions

[Stefan li Rous]

Balthazar of Blackmoor commented:
> I picked up two "Texas Sweets" last night for my
> brother's Spanish Salad recipe, and they were, in
> fact, very sweet.  Very close to a Vidalia in
> sweetness, but a little more fibrous in texture.  They
> would be exceptional baked....

Now, those "Texas Sweets" I think I can get. Are those also the
ones known as 1014s or some such? How would you recommend baking
them? Those onions are rather large. How would you eat them? As
is or served in a salad or on a steak or something?
--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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