[Sca-cooks] Onion-riffic

[Christiane]

>From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>

(snipping out my maundering about Sicily and onions)

>Check out period and modern recipes for escabeche, which is usually  
>some variation on the theme of fried fish, onions fried in the same  
>oil, then finally, vinegar and spices boiled with the oil, with the  
>hot pickle then poured over the fish and onions in a crock.
>
>See also porrey chapeleyn, which is onions fried and cooked in almond  
>milk as a pottage, with a garnish of faux onion rings made of fried  
>pasta dough.
>
>I STR Platina speaking of roasted onions served as a warm salad with  
>vinegar, oil and herbs.
>
>And, of course, we've got a bunch of medieval stews under the heading  
>of "civeys", probably so named for their onion-ey sauces. Sometimes  
>they also contain liver and/or blood, and modern versions (still eaten  
>in France today) seem to concentrate more on the blood-thickened sauce  
>than the onions.
>
>Adamantius

I know there's an onion stew in Italy, cipollata, which is found all over the boot. And here's a porktacular modern version from Florence: 

http://www.recipezaar.com/Onion-and-Pork-Sausage-Soup-from-Florence-Cipollata-83477

I'm giggling over the thought, but imagine a "themed" feast or contest: "Celebration of the Redolent Bulb." Not only onions, but garlic dishes on the menu.

It'd be like medieval "Iron Chef." I'm sure someone has done this, right? "Here's 20 pounds of onions, go to it!"

Adelisa (who loves onions, but finds they don't love her back)