Vidalia onion recipes
You don't need Vidalia onion recipes to peel and eat a Vidalia onion like you would an apple. Seriously. The sugar content of a true Vidalia onion is comparable to an apple; some say it's equivalent to bottled soda! But we'll give you some Vidalia onion recipes anyway if you promise to try a naked slice of Vidalia sometime, when no one is looking, OK? You owe it to yourself!
The particular 20-county area around Vidalia, Georgia (USA) has a convergence of soil content and climate that resulted in the development of a yellow, granex hybrid onion that has gained a reputation worldwide. Initially discovered in 1931 by a farmer named Coleman, the super sweet onion was prized locally and has gradually led to onion festivals and contests featuring Vidalia onion recipes. Vidalia onions are harvested from April to June, but in controlled atmosphere storage they remain available clear through to December.
At home, the best way to store onions remains holey nylons. Talk about recycling! You can store your onions until you're ready to use them in your favorite Vidalia onion recipes if you put an onion in the toe, tie a knot above it, then put another onion in and repeat the process. Hang the knotted onion series in a cool, dark place; when you need one, cut one free just below the knot. IF you have extra space in your refrigerator and no cool, dark hanging place, you can just set them in an egg carton so they are not touching each other and they will last for months!
And now for our promised Vidalia onion recipes:
Cucumber and Vidalia Onion Salad
3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced Vidalia onions
1/2 cup white vinegar
1/4 cup sugar
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl toss together cucumbers and Vidalia onions. Combine vinegar, sugar, water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve. Good for 3 days in the refrigerator!
3 cups finely chopped Vidalia Onions
1/2 teaspoon oregano, crushed
1 clove garlic, minced
1 1/2 teaspoons sugar
2 tablespoons water
1/2 cup tomato sauce
3 tablespoons catsup
1/4 teaspoon crushed red pepper flakes
In a 2 quart pan, combine onions & water. Bring to boil, reduce heat. Add tomato sauce, catsup, sugar, oregano, garlic and crushed red pepper flakes. Simmer 20 minutes or until onions are just tender. Serve hot or cold. Store in refrigerator up to two weeks.
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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.)
1 medium Vidalia onion chopped very fine
1 teaspoon salt
1/2 cup sugar
2 teaspoon (heaping) prepared mustard
1 teaspoon celery seed
1/4 cup vinegar
1/4 teaspoon pepper
1 cup oil
Blend all ingredients except oil; add oil.
2 cups (about 8 ounces) fresh green beans and/or yellow wax beans
2 cups thinly sliced Vidalia onions (about 12 ounces)
2 tablespoons chopped fresh cilantro
1/3 cup raspberry vinegar - or white wine vinegar
3 tablespoons peanut or vegetable oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Boston lettuce, torn in bite-size pieces
1/2 cup chopped roasted peanuts
Fill a medium saucepan 3/4 full of water; bring to a boil. Add beans, cook until nearly crisp-tender 2 to 3 minutes. Drain; rinse under cold water until beans are cool. Cut in half lengthwise, then in 1-inch pieces. Place in large bowl along with Vidalia onions and cilantro; set aside. In the same saucepan, combine vinegar, oil, sugar, salt and black pepper. Cover and refrigerate until cool, about 1 hour. On 4 serving plates arrange lettuce. Using a slotted spoon place onion mixture over lettuce; drizzle slightly with vinegar mixture. Sprinkle with peanuts. Yields 4 servings.
