does anyone know of a method for making onions carmelized without actually sauteeing them? i recently tried a method of steaming and then baking them tossed in oil and sprinkled with paprika and salt (as espoused by the angelika kitchen cookbook) as the filling for a panisse-based "polenta" tart. it didn't work: onions were basically a little better than firm, boiled (albeit tasty) ones with some crispy paprika-ized bits here and there. (and the potatoes weren't much better. BLAND.)
maybe i should steam them a little longer -- till more thoroughly softened. more uniformly soft. (mine were half raw in parts.) any other ideas for baked carmelized onions...this tart needs yummy onions.
maybe it would just be better to just make the saffron polenta and serve it with the shallot rosemary-shitake sauce/glaze that is part of the recipe anyway...come to think of it, this recipe may be gilding the lilly start with! ; )
thanks in advance.