[Sca-cooks] Vidalia Onions

[Chris Stanifer]

--- Stefan li Rous <stefan at texas.net> wrote:
> 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?

When I bake an onion, I leave the skin on, cutting
only about an inch off the top and root end of the
onion.  Then, I drizzle the whole thing with olive
oil, crushed garlic, and pack the top with dark brown
sugar.  Place it in a baking pan with about 1/2 inch
of water in the bottom.  Bake at 300 degrees for about
45 minutes to an hour, basting occasionally with the
liquid in the pan.  When I can squeeze the onion and
it feels soft, it's done.

My favorite way to serve these is to place them on a
trivet or serving platter, right on the table, and let
my guests spoon a little out as a condiment for
whatever it is they are eating.  It is very good on
all kinds of beef and game, lamb, and spit roasted
chicken.  I often just spread it on top of crusty
french bread, as well.

Balthazar of Blackmoor

=====
Let the people hate, as long as they also fear.

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