[Sca-cooks] Vidalia Onions

[Chris Stanifer]

--- Philip & Susan Troy <troy at asan.com> wrote:
> Stefan li Rous wrote:
> >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

True.  Particularly with a topping of brown sugar,
it's important to have some kind of liquid in the pan.
 You could use chicken stock or beer, as well, I
suppose, which might add a nice flavor to the onion as
it bakes.  I have yet to try that.

Balthazar of Blackmoor

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

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