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  • Vidalia onions work great in recipes or on their own

  • Vidalia onions are in season from Georgia April through May. These sweet and tasty onions may be cooked or eaten raw. They work well in salads and hot dishes. Bake them in foil and just enjoy the flavors.
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  • Vidalia onions are in season from Georgia April through May. These sweet and tasty onions may be cooked or eaten raw. They work well in salads and hot dishes. Bake them in foil and just enjoy the flavors.
    Enjoy!
     
    Vidalia Onion Soup
    Makes 2 quarts.
    6 large Vidalia onions, finely chopped
    4 tablespoons butter
    1 tablespoon all-purpose flour
    4 cups chicken broth
    1 cup water
    2 tablespoons Worcestershire sauce
    1 cup dry white wine
    2 bay leaves
    8 slices French bread, toasted
    2/3 cup shredded Swiss cheese
    Divide onions in half. In a heavy soup pot sauté onions in batches in butter until lightly browned or caramelized. Put all onions together in pot. Add broth, water, and bay leaves; simmer on low for 40 minutes, stirring occasionally.
    Discard bay leaves. Stir in white wine and Worcestershire sauce, and simmer for another 5-10 minutes. Let soup stand for about an hour so flavors will meld.
    Ladle soup into ovenproof soup bowls; top with toasted bread slices and top with shredded Swiss cheese. Bake at 400 degrees for 10 minutes or until cheese is a golden brown.
     
    Sweet Vidalia Onion Relish
    6-8 large Vidalia onions, coarsely chopped
    ¼ cup brown sugar
    3 tablespoons balsamic vinegar
    ¼ cup apple cider vinegar
    1-2 teaspoons red wine vinegar, to taste
    Salt and fresh ground black pepper, to taste
    Saute Vidalia onions, in batches, over medium low heat until caramelized, about 10 minutes. Add brown sugar and stir until dissolved. Deglaze the skillet with broth, vinegars, and wine. Simmer on low heat until all the liquid has been evaporated about 12-15 minutes.
     
    Hope’s Yummy Stewed Vidalia Onions
    12 Vidalia onions cut into thin slices
    4 tablespoons butter
    2 cloves garlic
    2 tablespoons Worcestershire sauce, or more to taste
    1 cup white wine
    Salt and fresh ground black pepper, to taste
    2 tablespoons quality ketchup, more if desired
    Divide onions and in a large skillet with butter, and in batches, sauté onion slices until caramelized about 10-12 minutes for each batch. Transfer to a large soup pot after each batch. When done stir in garlic cloves and sauté for 2-3 minutes. Place in pot along with Worcestershire sauce, white wine, ketchup, salt and pepper.
    Stir to mix well, cover and simmer for 45-60 minutes until very soft and mushy and very tasty. Let stand for 2-3 hours, stir and mash if desired.
    Enjoy as a side dish, on hot dogs and burgers, pork, chicken, steak, in omelets or whatever you desire.
    Vidalia Onion dip or Spread
    2 large Vidalia onions, finely chopped
    Page 2 of 2 - 2 cups quality mayonnaise
    2 cups white or yellow cheddar cheese, grated or shredded
    1-2 tablespoons Worcestershire sauce
    In a bowl mix together all ingredients and stir to mix well. Bake in a buttered casserole dish and bake at 325 degrees for 45 minutes or at 350 degrees for 30 minutes. Serve with mild crackers.
     
    Vidalia Onion Pie
    A great side dish instead of potatoes, rice or pasta.
    1 1/2 cups Ritz crackers, crumbled into crumbs
    1/3 cup butter, melted
    3 eggs, slightly beaten
    2 ½ cups Vidalia onions, thinly sliced
    2 tablespoons butter
    3/4 cup half-and-half
    Pinch of salt and fresh ground black pepper, to taste
    ½ cup mild white cheddar cheese, grated or shredded
    In a bowl combine Ritz cracker crumbs with melted butter. Press into an 8-inch pie plate. Set aside. Preheat oven to 350 degrees.
    In a skillet over medium low heat sauté Vidalia onions in 2-tablespoons butter until tender about 10 minutes. Pour over crumb crust.
    In another bowl stir together eggs, half and half, salt, and pepper, to taste, blending well; pour over cooked onions. Sprinkle grated cheddar cheese over the top. Bake in a 350 degree oven for about 25-30 minutes until a golden brown.
     
    Baked Vidalia Onions
    Serve one whole onion for each person.
    Vidalia onions, one per person
    Salt and fresh ground black pepper, to taste
    Butter
    Core out the center of the Vidalia onions. Add salt pepper, and a large pat of butter to the hollowed out center. Wrap each one in foil and bake at 350 degrees for 30-40 minutes, depending on the size of the onion.
     
    Vidalia Onion Dinner Muffins
    Makes 1 dozen.
    1 large egg, slightly beaten
    1/3 cup canola oil
    ¾ cup milk
    1 cup self-rising flour
    1 cup old fashioned rolled oats
    ¼ cup granulated sugar
    Pinch of salt
    1 medium Vidalia onion, chopped
    ¾ cup yellow Cheddar cheese, shredded
    ¼ cup chopped pecans or walnuts
    Preheat oven to 400 degrees.
    Whisk together n a large bowl egg, oil and milk; whisk in self-rising flour, sugar, salt, and rolled oats. Then stir batter with a spatula until mixture is just blended. Slowly fold in the chopped onion, shredded cheese, and nuts. Spoon mixture into buttered and floured muffin cups. Bake the muffins in a 400 degree oven for 15 to 20 minutes or until they are a golden brown. Turn the muffins out onto racks and serve them warm.
     
    Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.
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