[Sca-cooks] dessert onions

[Dan Brewer]

I googledit and came up with 
http://www.halfbakery.com/idea/Sweet_20Onion_20Dessert 
http://www.weslaco.com/onionfestival.asp 


Carmelized Onion Omelet with Vinegar


Serves 2. Instead of being cooked entirely over a flame, this omelet is
cooked on one side and then browned under the broiler. Onions take 45
minutes to cook down and can be done the day before.
INGREDIENTS:

    * 4-5 eggs, beaten with salt and pepper
    * 2 Tablespoon butter
    * 1 to 1-1/2 large onions (total weight should be 1-1/2 pounds), very
thinly sliced (it is best to use a mandoline)
    * 3 Tablespoons cream
    * red wine vinegar or balsamic vinegar

PREPARATION:
1. Heat the butter in a large pot or skillet and add the onions. Cook for
about 15 minutes until they release liquid.

2. Turn the heat to high to evaporate the liquid. Stir constantly to prevent
sticking and/or burning.

3. When all the liquid has evaporated, turn the heat to low and cook another
15 minutes, stirring every 2-3 minutes.

Preheat broiler

4. Mix in the cream with the eggs. Transfer onions to a 9-inch pan and pour
the eggs over them.

5. Cook over medium heat, gently pushing the eggs down into the onions ~
about 5 minutes.

6. Slide the pan under the broiler and cook for 1-2 minutes. The omelet
should be barely set and still slightly runny.

Posted by Jessica at 12:41 PM   

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Tuesday, February 27, 2007 10:06 PM
To: SCA-Cooks maillist SCA-Cooks
Subject: [Sca-cooks] dessert onions

Okay, time for one of those weird, "Stefan" questions.

In a different and completely unrelated thread, Elizabeta commented:
<<< The morning of the feast, I hunted out the head
cook and asked if there were any menu items containing onions and was  
told
that most if not all of them (except for the desserts) would contain
onions, ... >>>

  You wouldn't normally think of onions being in a dessert. And I  
suspect that medieval onions might have been less mild and less sweet  
than many of the onions raised today, but does anyone know of any  
period desserts that contain onions?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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