[Sca-cooks] dessert onions

[Jadwiga Zajaczkowa / Jenne Heise]

The closest period dish to this I can think of is Hanoney...

> 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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-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey