Homespun

May 2, 2001

Sweet, Sweet Vidalias!

Some say it's love at first bite--and no wonder. The sweet Vidalia onion has enticed many onion eaters to ponder whether if any other variety has ever truly affected their taste buds quite the way a Vidalia does. Some folks will eat Vidalias just like apples. Others might prefer them lightly seasoned and sauteed, baked, fried, or marinated.

Vidalias are harvested once a year, and are available in May and June. Experts say the flat-topped, round-based onion gets its sweet flavor from the low-sulfur content of the soil of Vidalia, Georgia, and surrounding counties.

VIDALIA SWEET ONION BREAD

1 large Vidalia onion, thinly sliced

3 tablespoons butter

3 eggs, slightly beaten

1¾ cups sour cream

¼ teaspoon salt

¾ cup sweet milk

2 cups buttermilk biscuit mix

Saute onions in 3 tablespoons butter. When onions cool, add sour cream. Set aside. Combine salt, eggs and milk. Add to biscuit mix and stir until moistened. Lightly fold in sauteed onion and sour cream mixture. Bake in greased loaf pan or 12 x 8 x 2-inch baking pan at 400° for 30-45 minutes. Time will depend on choice of pan. Yield: 8 servings.

VIDALIA DEEP DISH

2 cups water

1 cup uncooked long-grain rice

6 large Vidalia onions

½ cup butter or margarine

2 tablespoons minced fresh parsley

¼ teaspoon salt

¼ teaspoon white pepper

1 cup (4 oz.) shredded Swiss cheese

1 cup whipping cream

Paprika

Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 10 minutes. Drain and set aside.

Peel and chop onions. Melt butter in a Dutch oven over medium heat; add onion, and cook 15 minutes, stirring frequently. Remove from heat; stir in rice, parsley, and next 4 ingredients. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 30 minutes. Sprinkle lightly with paprika. Yield: 10 to 12 servings.

VIDALIA ONION SAUTE

5 medium Vidalia onions, sliced

¼ cup butter or margarine, melted

½ teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

½ cup dry sherry

2 tablespoons grated Parmesan cheese

Saute onion slices in butter in a Dutch oven 6 to 8 minutes or until crisp-tender. Sprinkle with sugar, salt, and pepper; stir gently. Add sherry; simmer 2 minutes. Spoon into a serving dish; sprinkle with cheese. Yield: 8 servings.

MARINATED VIDALIAS

2 medium Vidalia onions

1 cup water

½ cup sugar

¼ cup white vinegar

1 tablespoon plus 1 teaspoon mayonnaise

1 teaspoon celery seeds

Lettuce leaves

Slice onions, and separate into rings. Combine water, sugar, and vinegar; stir until sugar dissolves. Pour over onion rings. Cover and chill at least 3 hours; drain. Stir in mayonnaise and celery seeds. Serve on lettuce leaves. Yield: 4 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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