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Jun 10, 2007 06:25 PM

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!

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  1. Make quick pickles with cucumbers and vidalias. Salt your cucumbers and set them aside for a while. Use cider vinegar, some sugar, dry mustard, and chopped fresh dill to cover the vegetables.

    1. 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.

      1. I ought to be ashamed to admit this but at least once each season I have to have an onion sandwich with plenty of butter on one slice of bread, mayo on the other, nice slice of Vidalia and some parsley in between. It's really good.

        1 Reply
        1. re: xena

          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!

        2. I slice a whole onion into about four crosswise slices, stick a couple of wooden skewers through them to keep together, brush with olive oil and sprinkle with whatever spices....pepper, Cavenders, salt, whatever, and grill. Absoultely great

          1. 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.