[Sca-cooks] onions

[johnna holloway]

Roasted Vidalia Onions with Balsamic Vinegar
2 vidalia onions
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 dash pepper, to taste
4 sprigs fresh thyme
Cut off tops of onions, remove skins
keeping root end intact.  Slice the
onions into 6 even wedges.  Place skin
 side down in a Terra Cotta Roaster.
In a small bowl, combine vinegar, water and oil.
Pour the mixture over the onions and
 sprinkle with the salt and pepper.
Tuck the thyme sprigs in among the onions.
Cover and place the roaster in a
cold oven.  Roast at 400 degrees for
 45 minutes, basting occasionally,
until tender.
(Note:  leftovers can be stored in
 refrigerator and heated up in microwave.)
This came from:
http://home.att.net/~ejlinton/onion.html#Roasted Vidalia Onions with
Balsamic
This is a side dish. You could make it into
a salad....
Johnna Holloway Johnnae llyn Lewis
Marcus Antaya wrote:>
> 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.
> Thanks..> Gyric