[Sca-cooks] Vidalia Onions

[Stefan li Rous]

Balthazar of Blackmoor answered me with:
> 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.

Thanks. Sounds good. One question, though. Why are you
putting the water in the bottom of the pan? The pan is
uncovered, right? And you are baking at a temperature
well above the boiling point of water. Doesn't the water just
boil away? Or since it takes awhile for the water to boil
away, does this keep the onion from sticking and provides some
juice until the olive oil and onion juice take over?

> 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.

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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