Every year from April through August we have available to us a garden delicacy, the Vidalia onion. Mild, sweet, and juicy, it’s grown in the ideal soil and perfect climate conditions of Vidalia, Georgia.
And it’s not just a Southern thing. Vidalia onions are available in all fifty states and most of Canada. They are loved by cooks everywhere, and they can be used in a variety of recipes. There are those who will even eat them like an apple. They are low-fat, low-cholesterol, sodium-free, and a great source of vitamin C.
Each May the Shriners in our area sell 10 lb. bags of Vidalia onions, and I always buy one. Listed below are three of my favorite recipes featuring these delightful onions:
Serves 2 Target Time ___________
Target Time ___________ (90 min before target time)
1 Vidalia onion (should yield two servings)
4 pats Butter
1 cube Beef bullion
1 tsp Bottled garlic (minced)
1. Cut end off onion, leaving the root end.
2. Carve out a cone in the cut end.
3. Carefully slice onion into quarters with two cuts but not all of the way through. The onion should stay connected at the root end.
4. Place a pat of butter in each cut, and put a boullion cube in the cone along with garlic.
5. Wrap in aluminum foil and cook for 45 minutes in a 350 degree oven, and then turn the oven up to 425 degrees and cook for another 30 minutes.
2 oz. Heavy cream
2 oz. Sour cream
¼ cup Creamed horseradish
2 Tbsp Worcestershire sauce
1 Tbsp Lemon juice
1 Tbsp Chopped chives
Tabasco sauce to taste
Garlic powder to taste
Salt and pepper
1. Whisk all of the ingredients together.
2. Serve in individual small bowls for each guest.
1 cooked Vidalia onion and its juice
2 oz. EVOO
¾ tsp Sugar
¼ cup Chicken broth
1 Tbsp White wine vinegar
½ Tbsp Dijon mustard
½ Tbsp Garlic powder or real roasted garlic
1 tsp Poppy seeds
4 tsp Juice from the roasted onion
Salt and pepper to taste.
1. Roast the Vidalia onion as described above.
2. Cut ½ of the onion into small slices and set aside.
3. Put the other ½ of the onion into a food processor. Add the rest of the ingredients and purée.
Note: I suggest you dress the greens with the slices of onion, ½ cup of toasted chopped walnuts (toast at 350 degrees for 15 minutes), and top with a poached egg. Add the dressing and serve with a nice pino gris.