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Microwaved Gourmet Vidalias

Peel four small to medium vidalias. Cut top & bottom off. Just enough to make them flat.
Place in a small microwavable, covered bowl. ( I prefer the small size square pyrex bowl.)
Mix about four tablespoons of extra virgin olive oil, four tablespoons raspberry-wine vinegar & heat slightly so it will combine easily. Pour this over the onions, sprinkle with black or white pepper & a sparing amount of salt.( I Prefer no salt.) Microwave on high for about three to four minutes according to the power of your microwave. Remove from microwave, uncover & spoon liquid generously over onions, sprinkle with ground thyme to taste, replace
lid & microwave for another three to four minutes on high until desired doneness is acheived.
Onions do not need to over cook as they will not maintain their shape, texture, or flavor.
This you will really enjoy!

Ron Kennedy

Sheila's Perfect Cookout

Slice 1 large package of white button mushrooms
Peel and Slice 2 large vidalia onions
Slike (lengthwise)1 green and 1 red bell pepper
Create a large aluminum foil bowl
Put mushrooms/onions in the bowl
Sprinkle about 4 good shakes of worchestishire sauce on top of veggies
Sprinkle about 2 good shakes of soy sauce on top of veggies
(If you like a little warmth-add a shake of dried red pepper flakes)
Place about 4 small pats of butter on top of sauces
Sprinkle about 1 teaspoon minced garlic on top of butter
Sprinkle with salt and pepper
lose foil packet tightly and sit on grill while cooking your
hamburgers/steaks
When meat is done, Cover the meat with the mushrooms/onion mixture.
Enjoy!!! We do!

Sheila S.
Cedartown, GA.

Vidalia Onion Pie

I used to live in Hazlehurst, GA and worked in Vidalia, GA as a Home Health Nurse. I can remember driving through the country on the way to see patients and could smell the Vidalia's! I now live in Texas and nothing beats a Vidalia!

5 medium Vidalia onions
1 stick butter/margarine
parmesan cheese
ritz crackers

Slice the onion thin. Cook with butter until limp, but not brown. Place 1/2 onions in a casserole dish. Sprinkle generously with parmesan cheese. Crumble ritz crackers on top. Repeat the layer. Bake at 325 for 20 minutes.

My mouth is watering! I can't wait to get some Vidalias.

C. Adams
Arlington, TX

Baked Vidalia Onion

I have a George Forman grill that I use however, you can do it in the oven. A small onion use the whole thing. A regular size onion cut in half. Do not cut the ends off they are held together by the ends. Rub with oil, salt and pepper all over. For the best onions use the best oil. canola or olive oil and sea salt. Bake or grill in George Forman Grill until soft and starting to be clear.

Bob Keller

Baked Vidalia Onion Dip

2 1/2 cups coarsely chopped Vidalia Onions.
2 cups Helmans mayonnaise
2 cups shredded Mozzarella cheese
salt and pepper to taste.

Combine ingredients and place into a shallow baking casserole dish. Place in the oven on 350 degrees for 25 to thirty minutes or until top is beginning to become golden brown. Serve piping hot with Ritz or Club crackers.

Richard Sweat

Pickled Onions

Slice Vidalia onions about 1/4 inch, put in jar and add half vinegar and half water, cover, refrigerate, serve 3 days later as side like pickle.

Doug LeCourt

Tarte à l'Oignon Alsace

This is a form of quiche, made with masses of "Vidalia" onion (of course), a sort of solid version of the onion soup. You need a 10 inch flan dish. Make a shortcrust pastry for the flan. Take 5 ounces of plain flour and rub in 2.5 ounces of butter. Mix in a beaten egg and a little water to make a pliable dough. Chill the pastry. Meanwhile take about a pound and a half of onions (about 4 big ones) and peel and slice them finely. Soften the onions very gently in a big knob of butter in a pan until they are golden. Beat together two eggs and half a pint of cream. Cool the cooked onions and mix in the the egg and cream. Season with salt & pepper. Roll out the pastry very thinly into a big round and line the flan dish with it. Fill the interior with the cooked onion mixture and bake in a medium-hot oven for about 40 minutes. Serve hot. Enjoy!

Laura G. of Fayetteville, GA

Vidalia Onion Sandwich

1 large bagel (I prefer multi grain) split,toast and butter. Add 1 slice of cheese to each half (kraft singles) add thick slice (1/4") of Vidalia Onion. This is delicious.

J Johnson
Niles,mi.

For Camping, No brainer for the grill.

Slice a vidalia in sections aprox.quarter inch apart,slice down to aprx 3/4 of the onion and put pats of butter and sprinkle heavily some Tony's Cajun seasoning or Prudommes veggie seasoning. Wrap in foil and place on grill while grilling your main course. Quick and easy and it adds a kick to steak or pork.

R.D.Sandy Patterson

Here is Another Variation

Take the top off the onions. Cut an 'X' in the now flat top. Add a sprinkle of salt and a dab of butter. Wrap the onion in tin foil and push into the campfire. Test for doneness when soft to the squeeze. Or - put wrapped onion(s) onto the barbeque and again, squeeze for doneness. Fabulous!

Potato-Onion-Broccoli Casserole

Wash and quarter small red or white potatoes, preferably "new" potatoes. Season with salt and pepper and a small amount of garlic powder. Place in a microwavable container, with lid, or place in a vegetable steamer, and "steam" until partially cooked, 3-5 minutes depending on the amount of potatoes you are using (2-3 small potatoes per person, or more if someone has a larger appetite). Next, heat a small amount of olive oil in a wok type pan; I like to use a high-sided sauté pan, and put potatoes in to brown nicely. Next toss in roughly chopped Vidalia onions and continue frying on medium heat, cover if you wish. After a few minutes, check to see if potatoes are done enough; we like them firm, but cooked. Add to this mixture, large flowerettes of broccoli and let this steam, with a cover on it until desired tenderness. We also like to add grated cheese at this point, and keep covered, with low heat, until cheese melts. Leftover meats, such as ham or chicken can either go on the side or in the casserole.

B.Flores
Petaluma, CA

Vidalia Onion Relish

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 makewonderful gifts. Use the relish in Deviled Eggs, Potato Salad, on sandwiches or serve
with meat.

Ruth
Cropwell, AL

Vidalia Cup

Here's a recipe that my mom use to cook. I'm not sure what she called it, but I'll call it the "Vidalia Cup". First you take fresh Vidalias and cut the tops and bottoms off of them and peel them. Pit the middle out of the onions and place 1/2 to 3/4 tablespoon of butter in the middle and sprinkle "Bacos" (bacon bits). Then microwave on high for 4 - 5 minutes, or until soft. Serve and enjoy!

BC West
Albany, GA

Vidalia Onion Casserole

1/2 c. butter
3-4 Vidalia onions sliced 1/4" thick
15 saltines, crushed
1 can cream of mushroom soup
1/2 c. milk
2 eggs, beaten
1 c. shredded sharp Cheddar cheese

Melt butter in large skillet, sauté onions over medium heat until clear. Reserve 3 tbs. saltines for topping and place remaining crumbs in bottom of lightly greased 2 quart casserole. Remove onions from pan with slotted
spoon. Add soup & onions in alternating layers until full. Combine milk and eggs and pour over onions. Top with cheese and remaining crumbs. Bake at 350 for 25-30 minutes till browned and bubbly.
Serves 6.

Ruth Burbage
Cropwell, Alabama

Sweet Vidalia Onion and Broccoli Soup

1 Large Vidalia Onion - chopped

2 Tablespoons of margarine
2 Cups of Milk
1 1/2 cups of boiled chicken, chopped (optional)
two 8 ounce packages cream cheese, cubed
one 10 ounce package of chopped frozen broccoli, cooked and drained.

Salt and pepper to taste.

Sauté onion in butter in saucepan until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Add other ingredients and heat thoroughly. Enjoy!

Sweet Vidalia Onion Rings

2 large refrigerated Vidalia onions
2 cups plain flower
1 cup buttermilk
2 Tablespoons Season All
1 Tablespoon garlic salt
1/2 Tablespoon red pepper

Slice cold onions 1/4 inch thick and separate. Mix dry ingredients together. Dip onions in buttermilk. Coat well with flour mixture. Drop in hot grease. Lay on paper towel to drain.

Serving Vidalia Onions

GRILL: Using skewers, alternate Vidalias with marinated chicken or meat for flavorful shish kabobs. Combine Vidalias and other vegetables such as carrots and broccoli. Place in a double thickness of aluminum foil. Sprinkle with Italian salad dressing, seal foil edges and grill for 20-30 minutes.

BAKE: Cut top and bottom from onion to make flat. Place a pat of butter and 1/4 teaspoon of beef or chicken bouillon granules over top of onion. Sprinkle with chives or other herb if desired. Bake conventionally or microwave until tender.

If you would like to submit one of your own favorite recipes for posting on this page, please send us an email at vofinfo@vidaliaonionfactory.com. Any recipes submited to us will become the property of Vidalia Onion Factory and cannot be returned.