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Old 06-07-2014, 05:53 PM   #1
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Slow roasted onions

One thing I have noticed about many cooks/chefs, they make recipes that are needlessly busy and complex. Or else they put stuff in I would not on a bet. That said, the mexicans in south texas have a nifty and simple way of preparing whole (1015 sweet onions) on the grill or charcoal grill. They peel the onion and leave it whole, having a piece of foil laid down, they liberally rub the onion with (manteca de puerco) ie. lard and salt and roll up in the foil and place on indirect heat for slow roasting. However, me being a lazy gringo, I go for bacon drippings. It is really nice with all sorts of stuff. If for instance you have a low class steak, it does good things for the taste.
I made some the other day and when I realized I had overcooked the burger, it made it eatable.

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Old 06-07-2014, 06:37 PM   #2
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They peel it and wrap it up in foil?
Way to complex for me...
I like to take a little cone out of the top and put butter and granulated beef bullion on top. I leave the skin on, as that helps add flavor as it caramelizes. The foil is just to keep it upright and held together. I like a little color on top.
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Old 06-07-2014, 08:19 PM   #3
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Yes I will peel the onion, but the idea of some of the other things do not appeal to me. The accent is on peels. The idea of the roasted onion is a good one in that it produces a soft sweet onion that can be used a variety of ways. Your idea is not bad, but.

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Old 06-08-2014, 12:33 AM   #4
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They peel it and wrap it up in foil?
Way to complex for me...
I like to take a little cone out of the top and put butter and granulated beef bullion on top. I leave the skin on, as that helps add flavor as it caramelizes. The foil is just to keep it upright and held together. I like a little color on top.
Good idea, pac. That looks mighty tasty.
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Old 06-08-2014, 11:47 AM   #5
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They are, Cheryl. You don't need a sweet onion either.
I used to make them in the oven, too. All I would do is cut the stem off and roast them until soft at 425. Then squeeze the onion out of the skin. Yummers.
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Old 06-08-2014, 06:15 PM   #6
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Reminds me of how I sometimes cook Vidalia onions.

I peel the onions a little, scoop out the stem end with a melon baller. In the "well" made by the melon baller I cram in about a tablespoon of butter and a whole beef bouillon cube.

Using one medium onion per serving, I place the onions in a baking dish, pour water in the dish about 1/4-inch deep. Tightly cover with foil and bake at about 350F for at least an hour. What results is nothing short of onion deliciousness.

Now that I've read through this thread, I might just HAVE to use some of my stash of bacon drippings instead of butter. Sounds like a winner.
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Old 06-08-2014, 08:06 PM   #7
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They are, Cheryl. You don't need a sweet onion either.
I used to make them in the oven, too. All I would do is cut the stem off and roast them until soft at 425. Then squeeze the onion out of the skin. Yummers.
Like. Pac, last week I stopped at one of the small fruit and veggie stands we have around here and bought a couple of "Candy" onions. Very large, very white, and very sweet. The taste is what I imagine vidalias would taste like. They're delicious.

This guy also grows tomatoes for sale, he has 2 enormous greenhouses on the edge of town. I went to high school with him, so it's also fun to stop at his stands and chat.
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Old 06-08-2014, 08:08 PM   #8
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Oh, yum, Katie! Sounds fabulous! I'll have to try that.
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Old 06-08-2014, 08:14 PM   #9
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Oh, yum, Katie! Sounds fabulous! I'll have to try that.
They're fantastic, Cheryl. They make a great side for a beef or pork roast. The onion-flavored liquid in the bottom of the casserole dish is wonderful to dip meat in.
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Old 06-08-2014, 08:21 PM   #10
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I've seen candy onions here starting a couple years ago, Cheryl. At a farmer's fruit stand. They aren't as sweet or moist as Vidalias.
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