[Sca-cooks] Baked Vidalia Onions

[Chris Stanifer]

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

The water will help to moderate the temperature of the
oven, as well as provide humidity, so the onion
doesn't dry out during baking.  Towards the end of the
baking time, the majority of the water will have
evaporated.  You can forego the water, and 'dry bake'
the onion, but the papery skin on the outside is
likely to char and flake.  Not a pretty sight on the
banquet table, but the result tastes just as good.

Balthazar of Blackmoor

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

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