I tried baking some onions as in my _Joy of Cooking_. Leave skins on
whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
hour. Not bad, but they were not as sweet and tasty as I expected.

I used yellow onions - maybe they should have been another type?

Baked onions aren't supposed to be sweet?

I need to add something to them or prepare them differently?

TIA



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"Ken Knecht" > wrote in message
...
>I tried baking some onions as in my _Joy of Cooking_. Leave skins on
> whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
> hour. Not bad, but they were not as sweet and tasty as I expected.
>
> I used yellow onions - maybe they should have been another type?
>
> Baked onions aren't supposed to be sweet?
>
> I need to add something to them or prepare them differently?
>

Get Vidalia onions, or the knockoffs labeled "sweet."



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"cybercat" > wrote in news:459d2c7e$0$4874$88260bb3
@free.teranews.com:

> Get Vidalia onions, or the knockoffs labeled "sweet."
>

I was afraid of that. I don't recall seeing them in the stores here that
I use. I'll look again.



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Ken Knecht wrote:
> "cybercat" > wrote in news:459d2c7e$0$4874$88260bb3
> @free.teranews.com:
>
> > Get Vidalia onions, or the knockoffs labeled "sweet."
> >
>
> I was afraid of that. I don't recall seeing them in the stores here that
> I use. I'll look again.
>
>
>
> --
> Untie the two knots to email me
>
> Every silver lining has a cloud.
Fortunately, in our stores, sweet onions are available year round here
in the past few years. I used regular yellow onions last week when I
made clam chowder, and altho I sauteed them at the start, they stayed
crunchy- not very nice to bite into.

In article >,
Ken Knecht > wrote:

> "cybercat" > wrote in news:459d2c7e$0$4874$88260bb3
> @free.teranews.com:
>
> > Get Vidalia onions, or the knockoffs labeled "sweet."
> >
>
> I was afraid of that. I don't recall seeing them in the stores here that
> I use. I'll look again.

Depending on where you are, they have a short season and don't keep or
ship well.

"Dan Abel" > wrote

> Ken Knecht > wrote:

>> "cybercat" > wrote

>> > Get Vidalia onions, or the knockoffs labeled "sweet."

>> I was afraid of that. I don't recall seeing them in the stores here that
>> I use. I'll look again.
>
> Depending on where you are, they have a short season and don't keep or
> ship well.

I worked with someone who told me she had a list of things
to pick up for her mother-in-law to be, and on the list were
Vidalia onions. I told her they were out of season, I didn't know
if she'd be able to find them. Hey, she was asking me what they
were, I didn't just volunteer. So she says, oh, they'll probably have
them imported from Brazil or something.

We had a laugh when I explained that Vidalia was a place in
Georgia and that the onions from there were sweeter because
of the soil conditions.

nancy

Ken Knecht wrote:
> I tried baking some onions as in my _Joy of Cooking_. Leave skins on
> whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
> hour. Not bad, but they were not as sweet and tasty as I expected.
>
> I used yellow onions - maybe they should have been another type?

I've used regular yellow onions, Mauis, white, and red. All good.

> Baked onions aren't supposed to be sweet?
>
> I need to add something to them or prepare them differently?

Julia Child served baked onions with butter and sour cream added after
slitting the top.

Another method, from Great Food Without Fuss, is to prick them first
then bake or microwave until mostly done, them slice off the tops, rub
with oil and put on the grill. First cut side down, then turning onto
their sides. Just a few minutes is enough to impart a little char and
smokiness. -aem

aem wrote:
> Ken Knecht wrote:
> > I tried baking some onions as in my _Joy of Cooking_. Leave skins on
> > whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
> > hour. Not bad, but they were not as sweet and tasty as I expected.
> >
> > I used yellow onions - maybe they should have been another type?
>
> I've used regular yellow onions, Mauis, white, and red. All good.
>
> > Baked onions aren't supposed to be sweet?
> >
> > I need to add something to them or prepare them differently?
>
> Julia Child served baked onions with butter and sour cream added after
> slitting the top.
>
> Another method, from Great Food Without Fuss, is to prick them first
> then bake or microwave until mostly done, them slice off the tops, rub
> with oil and put on the grill. First cut side down, then turning onto
> their sides. Just a few minutes is enough to impart a little char and
> smokiness. -aem

I've never heard of baked onions before. I think I'll give them a try
this evening. Thanks

John Kane, Kingston ON Canada

On Jan 4, 2007, Ken Knecht wrote:

> I tried baking some onions as in my _Joy of Cooking_. Leave skins on
> whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
> hour. Not bad, but they were not as sweet and tasty as I expected.

Here's I recipe I use sometimes from Vegetarian Cooking for Everyone by
Deborah Madison:

2 tablespoons butter
2 tablespoons olive oil
3 large yellow onions, halved through the root
and peeled
salt and pepper to taste
4 sage sprigs
several thyme sprigs
1 cup dry white wine or water

Heat oven to 375 F.

Heat butter and oil in a large skillet, then add the
onion cut side down. Cook over medium heat until nicely browned (about
12 to 15 minutes).
Check their progress occasionally and, if necessary, trade those in the
middle of the pan for those on the edges. When browned, turn over and
cook on the curved side for s few minutes.
Season with salt and pepper.

Line the bottom of a 10 inch ceramic dish
with the herbs. Place the onions, cut side up,
on top of the herbs and add the wine or water.
Cover with aluminum foil, crimping lightly and bake until tender when
peirced with a fork - about an hour or a little more.

(I have used Walla Walls sweets).

On Thu, 04 Jan 2007 16:48:24 GMT, Ken Knecht >
wrote:

>I tried baking some onions as in my _Joy of Cooking_. Leave skins on
>whole onions, bake uncovered for 1 - 1 1/2 hours at 375. I tried 1 1/2
>hour. Not bad, but they were not as sweet and tasty as I expected.
>
>I used yellow onions - maybe they should have been another type?
>
>Baked onions aren't supposed to be sweet?
>
>I need to add something to them or prepare them differently?
>
>TIA
>
>

When I bake whole onion I scoop out at least 1/4 inch of the onion
from the top using a spoon. Put the onion on a large square of
aluminum foil and pack it with butter then sprinkle with salt and
pepper. Bring the corners to the top of the onion and smoosh closed.
(yes, smoosh is a word, I think) then bake, or you can put it on the
grill.

I have a co-worker that also sprinkles some dry beef bouillon on top
with the salt and pepper.

Not sure if baking sweetens onions. I might be mistaken but I think I
remember hearing that caramelizing onions sweetens them.

Koko




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