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 Fried Vidalia® Sweet Onion Rings
1-1/2 cups all-purpose flour
3 large Vidalia® Sweet Onions
1-1/2 cups beer (active, flat, or room temp)
3 to 4 cups cooking oil
Combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover the bowl and allow the batter to set a room temperature for no less than 3 hours. Twenty minutes before batter is ready, preheat oven to 200 degrees. Place brown paper bags or layers of power towels on cookie sheet. Carefully peal the skins from the onions so that you do not cut into the outside onion layer. Cut onions into ¼ inch thick slices. Separate into rings. Pour oil into deep fryer or large pan and heat to 375 degrees. Dip rings into batter, fry to golden brown. Transfer to paper lined cookie sheet. To keep warm, place in oven until all onions have been fried.
-- Mrs. Don Sparks of Lakeland, FL |
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 French Onion Soup III
3 thinly sliced Vidalia® Sweet Onions
1-1/2 teaspoons salt
2 tablespoons all purpose flour
1 cup grated Parmesan cheese
¼ cup butter
½ cup sugar (aids browning)
1 quart beef bouillon or broth
Slice Vidalia® Sweet Onions. Brown slightly in melted butter. Cover and let cook for about 15 minutes. Do not rush this part. Uncover, add salt, sugar, and flour; stir well. Gradually add broth. If crock pot is used, cook covered on LOW 6 to 8 hours or on HIGH for 3 hours.
-- Robert P. Martin of Indiana, PA |
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 Baked Vidalia® Sweet Onion
1 Jumbo Vidalia® Sweet Onion
1 tablespoon butter
Dash of pepper
1 beef bouillon cube
Dash of salt
Core onion. Fill hollow with salt, pepper, bouillon cube and butter. Wrap in foil and bake in 350 degree oven for 45 minutes or until desired tenderness. Do not over bake, as this may cause a tough texture. Serves 1.
-- Martha P. Beale of Norfolk, VA |
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Caramelized Vidalia® Sweet Onions over Pasta |
4 to 5 medium, tennis ball size, Vidalia® Sweet Onions, peeled and cut in chunks
½ cup water
1-10 ounce portion fresh cheese ravioli or pasta of your choice |
| Spray a non-stick skillet with an oil substitute and turn burner on high. Add onions, which will begin to sear immediately, and stir quickly until all sides are coated. Add ½ cup or water and cover. Keep watching and stir every few minutes. After 10 minutes, turn heat down to medium, and add a little more water. For the next 30 minutes, check and stir periodically; you don’t want them sticking to the pan. The secret to caramelizing is to cook them slowly. Then remove lid so liquid can cook down while you’re boiling the pasta. These onions will reduce to about 1-1/2 cups, and will be so sweet and buttery tasting. Serve onions over pasta. Serves 2. |
| -- Beverly McGuire of Hollywood, CA |
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| Casual California Salad |
1 small head cauliflower
1 medium Vidalia® Sweet Onion, chopped
1 cup sour cream
1/3 cup sugar
½ cup raisins |
3 large broccoli stalks
1 cup light mayonnaise
4 tablespoons red wine vinegar
½ cup nuts: cashews, sunflower, or pine nuts
½ pound bacon, fried crisp and broken into pieces |
| Cut cauliflower and broccoli into bite sized pieces and add Vidalia onion. Combine mayonnaise, sour cream, wine vinegar, and sugar together. Pour over vegetable mixture and mix well. Cover tightly and refrigerate 24 hours before serving. Just before serving, add nuts, raisins, and bacon. Serves 16. |
| -- Janice McNees of Sun Valley, CA |
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Vidalia® Sweet Onions with Balsamic Vinegar |
4 Vidalia® Sweet Onions
¼ cup extra virgin olive oil |
5 tablespoons balsamic vinegar
Salt, Pepper, freshly ground |
Peel the onions leaving root intact. Cut each onion into eight wedges. Place the onion wedges in a marinating container (glass or plastic). Drizzle vinegar over onion wedges. Close the container and marinate 20 to 30 minutes, turning to distribute the vinegar occasionally. Preheat broiler. Cover a baking sheet with foil. Drain the onions and reserve the vinegar.
Arrange the onions in a single layer on the baking sheet. Brush lightly with oil on all sides and sprinkle with salt and pepper. Broil until browned but not charred; turn over and broil other side until browned but not charred. Transfer to serving dish and sprinkle with 1-1/2 tablespoons of the reserved vinegar.
May be served hot or at room temperature. If served at room temperature, this can be prepared 8 hours ahead. Serves 4. |
| -- Susan C. Burgess of Georgetown, DE |
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