[Sca-cooks] Roasted Vidallia Onion Salad recipe

[Mark.S Harris]

Gyric asked:
> I'm trying to find the Roasted Vidallia Onion Salad recipe...I'm trying it
> on a grand scale...grin
>
> I'm also trying to find any documentation on it, as it is an A&S competition
> feast and I might just enter the menu into the competition.

Well, you won't find any period documentation on "Vidallia" Onion
Salad as the Vidallia onion is a modern hybrid.

However, the following is from my onions-msg file:
> Here are couple of Tuscan recipes that caught my eye in The Medieval Kitchen
> (early birthday present from my darling wife).  They should transport well
> without refrigeration, cook up easily on an open fire and be scalable.  BTW,
> I didn't see anything about the size of this feast.  How many people are you
> serving?
>
> Bear
>
> Of onion salad.  Take onions; cook them in the embers, then peel them and
> cut them across into longish, thin slices; add a little vinegar, salt, oil,
> and spices, and serve.
>
> 2 pounds medium sweet onions (about 6)
> olive oil
> wine vinegar
> scant 1/2 teaspoon fine spices (see below)
> salt
> pepper
>
> Put the onions into the coals and let roast until tender (I'd estimate 30
> minutes to 1 hour.  Select one onion and test it every so often with a fork.
> Be sure they are done, Ras can not abide half-baked onions.)  Remove from
> the fire, peel and cut into thin slices with a sharp knife.  Put the onions
> in a salad bowl, season with salt, pepper, and spices.  Add oil and vinegar
> to taste.
>
> Fine spice mixture:
>
> 2 rounded Tablespoons freshly ground black pepper
> 2 rounded Tablespoons ground cinnamon
> 2 rounded Tablespoons ground ginger
> 1 1/2 Tablespoons saffron threads, loosely measured, crushed to powder
> 3/4 teaspoon ground cloves

Stefan li Rous