[Sca-cooks] Roasted Vidallia Onion Salad recipe

[Marcus Antaya]

Thank you So much for your help!  That is the exact recipe I was looking
for.  Somehow it got lost.  I will let everyone know how the feast goes!

I am not using vidallia's for the recipe anyways, I can't get them here in
Canada this time of year, I will be working with Spanish instead.

Thanks again

Gyric

>
> 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
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