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Basic Braised Vidalia Onions Take 1 Vidalia onion, or more. Cut off the root and stem ends, and peel. On the end where the root was, cut a round wedge about 3/4 of an inch in diameter. Stick a beef boullion cube, or it's equivalent - plus approximately slightly less than a Tablespoon of butter (margerine doesn't work) - into the indent in the onion. Cook on high in the microwave for about 3 minutes per onion. |
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| | | From: Edenh | Sent: 4/13/2004 4:13 AM |
oh, yum, I love Vidalia onions! Thanks! |
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| | | From: Da Baer | Sent: 4/13/2004 4:30 AM |
I take a large Onion (Usualy a Yakama or Maui but a Vidalia will do in a pintch  , )peel and cut off the root stem then I put in a large helping a butter like you do, salt and pepper, wrap in foil and put it on the Bar-b cook on high for oh I dont know, until it's done and well carmelized. db |
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| | | From: Edenh | Sent: 4/15/2004 1:28 AM |
DB, I'll have to try your method this summer. I like to roast veggies--just coarse chop, spread out on a baking pan, drizzle with some olive oil, season with salt and pepper, and then use my hands to mix. Roast for about 30-40 minutes in a 400 degree oven. |
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| | | From: Da Baer | Sent: 4/16/2004 5:57 PM |
I roast veggies too. One of my favorites is to take zukini's cut them lengthwise in qtrs . I take some olive oil and mix it up with fresh crushed garlic. I brush this onto the Zuk's and grill them until their tender. I keep brushing them while they are cooking each time I turn them. Gonna fix this one tonight along with a london broil. |
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| | | From: Da Baer | Sent: 4/17/2004 12:22 AM |
Eden; I also use this method for Aspargas (sp?). I don't mess with the foil put em right on the grill..... |
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| | | From: Edenh | Sent: 4/17/2004 1:16 AM |
I want to come to your house for dinner tonight! I'll have to try grilling zucchini; I've grilled diagonal slices on my grill pan. Grilled eggplant is another veggie that is good. I have a couple of roasted asparagus recipes that I can share with you. I just love spring! |
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| | | From: Edenh | Sent: 4/18/2004 8:45 PM |
Okay, DB, you inspired me. I have a london broil marinating and I picked up some fresh asparagus that we'll grill using your method. I also made a rustic rhubarb tart (spring means fresh rhubarb) and it's cooling now. I think that all of my neighbors were grilling last night and I have a hunch that tonight will be the same. The weather is warm and BEAUTIFUL.  |
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I do the same with onions. Wrap in foil (I use butter and bay seasoning) and put on the grill while the grill is warming. Keep it on the grill until the last piece of meat is pulled off. The carmalized onion is excellent on hamburgers and steak. |
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Okay, so let's say you had four people. My daughter, my friends and myself would eat this as a side dish, not just a garnish, spear it with meat or spuds or whatever. Do you make AN onion, per person, split them in half, quarters, what? Have you ever wrapped 'em up and used 'em later? I can see this being great in an omelet the next morning, sliced on a sammich, etc..... |
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| | | From: Edenh | Sent: 6/2/2008 7:22 AM |
Raf, I think it would depend on the size of the onions. I'd be inclined to make one for each person and expect to have leftovers. For serving, I'd probably cut the onion into chunks (which would probably fall apart, but that's okay). I think that the leftovers would be terrific in salads, sandwhiches, omelets, you name it. |
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