Vidalia Onion Recipes

Vidalia Onion Delights

Vidalia Onion Recipes
Jane Linton

Jane's Baked Vidalia Onion	Vidalia Onion Casserole	Vidalia Onion Pie	Blooming Onion	Roasted Vidalia Onion with Balsamic Vinegar
Baked Onion Casserole	Baked Vidalia Onion Soufflé	Grilled Vidalia Onion	Outrageous Onion Relish	Memphis Famous Grilled Onion
Vidalia Onion Rings	Vidalia Onion Relish	Onion Casserole	Vidalia Onion Dip	Spring Chicken
Chef Seeger's Braised Vidalia Onions	Liver and Vidalia Onions

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Jane's Baked Vidalia Onion

4 medium to large Vidalia Onions

Butter or margarine

Pepper

4 beef bouillon cubes

Skin and Core onion. Be careful not to cut through bottom of onion. Place whole trimmed onion in a casserole dish. Place butter or margarine in hole to a depth of half way. Place a whole bouillon cube in hole then finish filling with butter. Cover and bake 30-45 minutes in a 350 degree oven or cook in microwave until tender. Serve onion and drizzle some of the pan juice over onion.. Serves 4

Vidalia Onion Pie

1 cup Ritz cracker crumbs
1/2 stick butter, melted
2 cups Vidalia Onions, thinly sliced
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 teaspoon salt
dash of pepper
1/4 cup grated sharp cheddar cheese
Paprika
Parsley

Mix Ritz cracker crumbs and melted butter. Press into 8 inch pie plate. Saute onions with 2 tablespoons butter until clear, not brown. Spoon into pie crust. Beat eggs with milk, salt, pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes or until firm in the center. Sprinkle with parsley before serving.

Baked Onion Casserole

6 Vidalia Sweet Onions, thinly sliced

1/2 pound mild Cheddar cheese

1 (3 & 3/4-ounce) package potato chips, crushed

Red pepper, taste

2 (10 & 3/4-ounce) cans cream of mushroom soup, undiluted

1/4 cup milk

Butter a 9x13-inch baking dish. Layer alternately in thin layers onions, cheese, potato chips and pepper. Combine soup and milk in bowl and blend well. Pour over ingredients in baking dish. Bake 1 hour in 350 degree oven. Serves 8

Vidalia Onion Rings

Vidalia Sweet Onions, about one per person

Milk

All-purpose flour

Salt

Slice cleaned onions approximately 1/8-inch thick. Soak in cold milk. Coat evenly with flour and french fry quickly in hot oil. Drain and serve immediately. Salt to taste..

Blooming Onion

1 very large sweet onion

1 egg

1 cup milk

1 cup flour

1 1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 tsp. cayenne pepper

1/4 tsp. oregano

1/8 tsp. thyme

1/8 tsp. cumin

oil for frying

Dipping sauce:

1/2 cup mayonnaise

2 tsp. ketchup

2 T. cream-style horseradish

1/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. oregano

pepper to taste

Beat together the egg and milk in a medium bowl. Combine the flour, salt, pepper, cayenne, oregano, thyme and cumin in a separate bowl. Slice 3/4" to 1" off the top and bottom of the onion and remove skin. Cut out a 1" core and slice about 3/4 of the way down to create petals. Place the onion in boiling water to separate the petals. Let cool. Dip the onion into the milk mixture. Dip the coated onion into the flour mixture, covering liberally. Repeat process. Let onion set in the refrigerator for 15 minutes before frying. Heat vegetable oil in a deep fryer or pot to 350 degrees. Fry the onion right side up for 10 minutes until brown. Drain on a rack or paper towel. Combine ingredients for dipping sauce and serve.

Baked Vidalia Onion Soufflé

1 pound Vidalia sweet onions, sliced

2 tablespoons butter or margarine

1 (10 3/4 ounce) can cream of chicken soup

2 tablespoons all-purpose flour

2 large eggs, beaten

2 cups grated mozzarella cheese

Preheat oven to 350 degrees. In a medium skillet, saute onions in butter until they are translucent, about 5 minutes. In a medium bowl, combine cooked onions, soup, flour, eggs, and cheese. Mix well. Pour into an 8-by-8-inch glass baking dish. Bake 25-30 mins, until brown and bubbly. Serve with French bread rounds or crackers.

Vidalia Onion Relish

Ruth, in Alabama says, "I've had this recipe for many years, and am anxiously awaiting my 30 lb. shipment from a Georgia Onion Farm about Monday so I can make this year's batch. The relish is wonderful! I use it in everything from egg, ham, tuna salads, potato salad, on sandwiches, etc."

1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs.)
1/2 c. salt
1 qt. cider vinegar
1 tsp. turmeric
1 tsp. pickling spice
4-oz. jar chopped pimentos
4 1/2 c. sugar

Grind or use food processor for enough Vidalia onions to yield 1 1/2
gallons, add 1/2-c. salt and let stand 30 minutes. Squeeze juice from
mixture and discard juice. To onions, add vinegar, sugar, spices (tied in
cheesecloth or use a tea ball) and pimiento. Bring to a boil and cook for
30 minutes, stirring often. Pack both onions & cooking liquid to cover in
sterilized jars, leaving 1/2" headspace. Remove air bubbles by tapping
bottom of jar or running knife to bottom several times. Wipe jar rims.
Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8
pints or 16 half-pints. I make these every summer and they make wonderful
gifts. Use the relish in Deviled Eggs, Potato Salad, on sandwiches or serve
with meat.

Roasted Vidalia Onions with Balsamic Vinegar

This is a recipe from Beth at Iowa State University who says, "I really like this as a side dish. My friend has a Terra Cotta Onion Roaster that this recipe came with. I have not been able to find an Onion roaster, so I cook mine in the Terra Cotta Garlic Roaster that can be bought at most cooking stores. Enjoy!"

Roasted Vidalia Onions with Balsamic Vinegar

2 vidalia onions
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 dash pepper, to taste
4 sprigs fresh thyme

Cut off tops of onions, remove skins keeping root end intact. Slice the
onions into 6 even wedges. Place skin side down in a Terra Cotta Roaster.

In a small bowl, combine vinegar, water and oil.

Pour the mixture over the onions and sprinkle with the salt and pepper.
Tuck the thyme sprigs in among the onions. Cover and place the roaster in a
cold oven. Roast at 400 degrees for 45 minutes, basting occasionally,
until tender.

(Note: leftovers can be stored in refrigerator and heated up in microwave.)

ONION CASSEROLE
From Lorene Meeks, Smyrna, Ga.

(makes two)

5 or 6 large onions, sliced (more may be used)

1 stick butter or margarine

2 Tablespoons sugar

Dash salt

Cook above ingredients on top of stove in covered double boiler, stirring occasionally until onions are tender. Drain excess juice into cup after cooking. Preheat oven to 400 degrees F.

Mix the following ingredients:

1½ to 2 packages saltine crackers, crumbled

1 stick butter or margarine, melted

¾ lb cheddar cheese, grated

½ cup parmesan cheese

Place half of the mixture in two (2) 8” x 8” casserole dishes. Spread onions over mixture. Add juice to thoroughly wet onions and place remainder of crust mixture on top of onions.
Bake 15 minutes or until browned on top

Grilled Vidalia Onions
This recipe comes from Angela

This recipe was introduced into our family years ago by my Uncle Woozie,
after he moved back home from Georgia. Now we never have a cook-out without these delicious onions!

What you will need:
Vidalia onions, at least 1 per person
butter
beef bouillon cubes, 1 per onion
The rest is pretty easy:
Cut the top off of each onion, being careful not to take off too much off. Dig out a small portion of the middle. Put a bouillon cube and a tablespoon
or so of butter into the hole left. Wrap the onion completely in foil and grill until the onion is very tender. To eat these, you just use a fork and eat from the inside out, leaving the outer layers.

Outrageous Onion Relish
This recipe was sent by Lois from Maine

3 cups finely chopped Vidalia Onions
1/2 t. oregano, crushed
1 clove garlic, minced
1 1/2 t. sugar
2 T. water
1/2 c. tomato sauce
3 T. catsup
1/4 t. crushed red pepper flakes

In 2 qt. pan combine onions & water. Bring to boil, reduce heat. Add
tomato sauce, catsup, sugar, oregano, garlic and crushed red pepper flakes.
Simmer 20 min. or until onions are just tender. Serve hot or cold with meats,
great with hot dogs or burgers. Store in refrigerator up to two weeks. Makes 40
one tablespoon servings. Enjoy!

Vidalia Onion Dip
This recipe sent by Trale from Arkansas

Here's an easy recipe for a Vidalia Onion Dip that is very good with either Ruffle Potato Chips or Pringles.

1 Vidalia onion - chopped fine
1 cup real mayonnaise
1 cup grated Parmesan cheese

Mix all ingredients well and put into a small casserole dish lightly
sprayed with a non-stick spray. Sprinkle lightly with Paprika. Bake for 25
minutes at 350 degrees. Let cool and enjoy.

Vidalia Onion Casserole
This wonderful recipe from Fran Dunne

3 medium-size sweet onions
2 T. butter or margarine
2 (4.5 oz) jars sliced mushrooms, drained
2 cups shredded swiss cheese, divided
1 can cream of chicken soup
1 (5 oz.) can evaporated milk
1 T. lite soy sauce
6 (1/2-inch-thick) French bread slices
1/3 cup chopped fresh parsley

Cut onions into 1/4-inch-thick slices; cut slices in half. Melt butter in
a large skillet; add onion, and saute' until tender. Combine onion and
mushrooms in lightly greased 2-quart casserole dish; sprinkle with 1 cup
cheese. Combine soup, milk and soy sauce; pour over cheese. Top with
French bread slices; sprinkle evenly with remaining 1 cup cheese and chopped
parsley. Cover and chill 4 to 8 hours. Let casserole stand at room
temperature for 30 minutes. Bake, covered, at 375 degrees for 30 minutes.
Uncover and bake 15 to 20 minutes or until thoroughly heated. Let stand 5
minutes before serving.

Memphis Famous Grilled Onion
From Kevin in Memphis

1 very large vidalia onion
5 strips of bacon
butter
garlic salt
dales seasoning
black pepper

Cut the end off onion. Core it out. Pour two caps full of Dales Seasoning in hole.. Black pepper to taste.. Fill the hole the rest of the way with butter.. Criss-cross 5 strips of bacon like a star, put the onion on top and wrap the bacon around it... Add garlic salt to taste... Wrap with aluminum foil and throw on grill on indirect heat for bout an hour... Enjoy
Kevin, Memphis, Tenn

Spring Chicken
The following two recipes are from Bill, Perrysburg,OH . He writes, "I came across this recipe in 1992 and we have enjoyed it many times since. It was created by a chef in Savannah."

3 cups diced chicken
1 medium Vidalia Onion, diced
1/4 cup chopped pecans
1/4 cup diced celery
1 tablespoon chopped sweet pickles
2 to 3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon coarse, black pepper

Mix the ingredients abd serve on lettuce with crackers or toast.

Chef Seeger's Braised Vidalia Onions

6 Vidalia Onions
Salt and pepper to taste
6 Tablespoons brown sugar
1 & 1/4 cups beef consomme
3 tablespoons Italian parsley, julienne

Peel the Vidalia onions and place them in a buttered Pyrex dish
Salt and pepper the onions to taste and sprinkle them with brown sugar.
Pour the beef consomme over the onions and cover the dish. Bake the onions
at 350 degrees for 1 1/2 hours.
Place one onion in the center of the plate. Spoon some of the pan juices over the onion and garnish with julienne
of Italian parsley
Serves six.

Liver and Vidalia Onions

Bob from Gastonia, N.C. says, “Liver and onions pan fried together have long been a favorite of my family. Not long ago I used Vidalia onions and now wouldn’t use anything else. Their distinctive mild sweet flavor and crisp texture combine to enhance the liver and make a wonderful main course dish.”

Calves Liver is the one I find to be the tenderest. I usually buy a pack which contains about a pound. I also like lots of Vidalia onions.
Dry liver as dry as possible. I also use a meat pounder to tenderize the meat.
Coat Liver with a mixture of flour, salt and pepper. Fry in a skillet with your favorite oil on high heat until brown on both sides. Meanwhile peel and slice onions into about 1/8 inch slices. When liver is browned, pull to the side of the pan and pile in onions, Turn heat down, pull liver on top of onions, Pour in a small amount of water, cover, and cook until liver is fork tender, stirring occasionally. The water steams the liver while the brown coating gives it a good flavor. Serve with good hot biscuits.
Feeds about four or five although my friend and I can eat almost the whole pan in a short while. The onions are better than the meat.

If you have a favorite Vidalia Onion recipe you would like to share, just e-mail me and I will post it,

( and try it out! ) Thank you for visiting this site....... Jane

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