Fave recipes with vidalia onions
Just picked up a bag of Vidalia onions; mmm-mmm, they are one of my favorite tastes of summer! I usually enjoy them prepared simply -- thinly sliced atop a salad; with fresh tomatoes and a light drizzle of a good balsamic vinegar; or adorning a grilled burger.
I'd love to hear how other Hounds enjoy Vidalias. Please share!
Vidalia Onion Pie is a favorite around here. If you Google it you'll find a lot of variations. Some use a Ritz Cracker crust; we use frozen pie shells. Most use cheddar cheese and sour cream; some add bacon, mushrooms. Check it out.
6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
1/2 cup unsalted butter
1/4 cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
1/2 cup grated Parmesan
cheese for topping
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
3. In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
4. Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Nothing to be ashamed of admitting! I eat sliced vidalias on white bread or pita bread, lots of mayo and just eat! I love onions so much that my adult son tells the story that some kids smell freshly baking cookies, or turkey cooking and it makes them think of their moms, but all he has to do is smell an onion and he thinks of me!
Here's my fav...other onions make this way strong but Vidalias are deelish:
Glorified Vidalia Onion Spread
5 to 6 medium Vidalia onions
1/2 cup apple cider vinegar
1 cup sugar
2 cups water
1/2 cup mayonnaise
1 teaspoon celery seed
Finely chop or grate onions. Soak onions in the water, sugar,
and vinegar for 6 hours. Drain well. Pat dry.
Mix onions with mayonnaise and celery seed. Serve with buttery crackers like Ritz.
1. Cut a big chunk of the middle out of the top of the onion (like you're going to core it, but leave the bottom intact).
2. Pack the open space with equal amounts butter and brown sugar
3. Wrap in foil, then throw on the grill or in a hot oven for 20-30 minutes.
The butter and sugar will soak through the onion and the whole thing will taste ridiculously sweet.
I serve vidalias as a vegetable side dish. I like to thickly slice them, place in a double thickness of aluminum foil, dot with plenty of butter and some brown sugar or teriyaki sauce, or olive oil and balsamic vineger, and salt and pepper -- the flavoring ingredients I use are compatible with whatever I want to serve it with. Seal the package well and grill on a hot fire until browned, turning occasionally. It's great served alongside grilled steak or chicken. I usually prepare several packages well ahead of cooking them and then throw on the grill ahead of when I plan to cook the meat since they take bit of time to cook to a part carmelized, part plump and juicy state. The othere thing I like to do with vidalias and most other summer vegetables either alone or in combination is to cut them thickly, toss in olive oil, sea salt and pepper, and roast in a 425 F oven until carmelized. Try it with vidalias, tomatoes and garlic. It's heavenly alone, over pasta, or on good bread.
Vidalia-Watermelon Salad - Never fails to please at a pot luck...
1 Vidalia Onion, quartered and sliced
1/4 Watermelon, seedless or otherwise smallish bowling-ball sized or nearest approximation
1/2 C Rasberry Vinegar
Sugar (to taste)
Throw it all in a bowl - toss - chill - sweeten if needed
Very good and not your average combination
Onion sauce to accompany grilled fish or chicken:
2 cups onions, sliced thinly
3-4 Tbsp. olive oil
In a heavy pan, saute onions briefly on medium heat to soften and then cook on low heat, stirring often, until onions have turned golden brown, about 45 minutes. Tilt pan and let sit for a few minutes so that excess oil drains away from the onion mixture.
Spoon onions into a bowl. Mince about 1 Tbsp. fresh time and add.
This makes a wonderful, fragrant sauce on its own, and can also be used to make pissaladiere, the French cheeseless pizza.
I love to quarter Vidalias and roast them with potatoes and whole cloves of garlic. They get all carmelized and taste perfect with the potatoes.
I also love this recipe from Cooking Light for Vidalia Onion and Feta Risotto. If you like Vidalias, this is the Risotto recipe for you!
Guys, these are all GREAT suggestions! I'm going to try some of these and report back. I'm particularly intrigued by the ones that call for brown sugar and butter, wrapped in foil and thrown on the grill. I might try that at our Fathers Day picnic. I will definitely try the risotto, too; a sinful pleasure made less sinful but the light recipe. And the watermelon salad sounds like an intrigung combo. Thanks for all your recommendations, and please keep 'em coming!