[Sca-cooks] Vidalia Onions

[Philip & Susan Troy]

Stefan li Rous wrote:
>
> 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?

It also presumably keeps the onion juices from caramelizing to a bitter extreme.

Adamantius
--
Phil & Susan Troy

troy at asan.com