Posted by Lou on May 23, 2001 at 08:43:59:
Hey, onion lovers -- the Vidalias are here. For those not familiar with these onions, they are grown in a 20-county area in Georgia, where soil and climate are credited with creating their sweet, mild flavor. Though there are other sweet onions grown in the United States, only those grown in those Georgia counties can legally use the name Vidalia.
These delicious onions, almost as sweet as apples, really should have a sweeter name. The French call potatoes pommes de terre (apples of the ground). It would seem reasonable to call these wonderful, Georgia-grown onions pommes de terre doux (sweet apples of the ground).
Vidalia onions may be eaten raw, grilled, baked and roasted or in soups and casseroles. They keep well if stored on a screen or wire rack in a cool, dry place, not letting the onions touch one another.
They also can be dried by placing them in an oven at the lowest setting until they are thoroughly dry but not brown. After drying, they should be stored in an air-tight container. Or they may be chopped and frozen -- quick-freeze them on a cookie sheet, then place in sealable plastic bags and store in the freezer. Note: Freezing changes the texture of onions, so they are best used for cooking only.
A friend and member of The Scimitar Shrine Temple, which offers them each year about this time for a fund-raising project, shared a bag of the delicious sweet onions, along with a few recipes.
Roasted Vidalia Onions
With Balsamic-Apricot Glaze
2 medium Vidalia onions, peeled and cut in halves horizontally
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
4 teaspoons apricot preserves
Pinch ground red pepper (cayenne)
Heat oven to 300 degrees.
Place onion halves in a 9-by-9-inch baking pan or dish; drizzle with olive oil, turning onions to coat thoroughly. Sprinkle with salt. Bake, uncovered, sliced side down, until onions are tender, 40 to 50 minutes. Transfer onions to a serving dish and invert (cut side up). To the baking pan, add vinegar, apricot preserves and red pepper, stirring to mix. Pour sauce over onions; serve warm or at room temperature.
Makes 4 servings.
Vidalia Gelatin Salad
1 (8.5-ounce) can tiny English peas, drained
1 cup chopped Vidalia onions
1 cup chopped celery
1 cup grated carrots
1 envelope unflavored gelatin
1/4 cup PLUS 1 tablespoon cold water
1 cup mayonnaise OR salad dressing
1 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Combine peas, onions, celery and carrots in a large bowl; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir in mayonnaise and white vinegar, salt and mustard. Cook over low heat, stirring constantly, until gelatin dissolves; do not boil. Pour over vegetables; stir gently. Spoon into a lightly oiled gelatin mold; chill until firm.
Marinated
Vidalia Sweet Onions
4 Vidalia onions, peeled and sliced
3/4 cup granulated sugar
3/4 cup salad oil
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
In a 2-quart dish, mix all ingredients together. Cover and chill at least 24 hours before serving, stirring occasionally.