[Sca-cooks] Vidalia Onions

[LrdRas at aol.com]

In a message dated 5/28/01 10:05:06 PM Eastern Daylight Time,
stefan at texas.net writes:

<< Why are you
 putting the water in the bottom of the pan?  >>

The water  generates steam which heats to a higher degree than boiling. This
creates an atmosphere which allows the onion to cook uniformly and prevents
charring of the outside before the inside is cooked.

Ras