Vidalia Recipes

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: Onion Rounds : The Kentucky Derby Cookbook : 12 rounds white bread, cut in 2" diameter : 12 slices onion, 2" rounds, thinly sliced : 12 tablespoons mayonnaise : paprika : Toast bread rounds. Place slice of onion on toast, then spoon mayonnaise on top. Broil until mayonnaise begins to bubble. Sprinkle with paprika. : Makes 12 appetizers. : Grilled Whole Onions : The Florida Cookbook - Jeanne Voltz/Caroline Stuart : Knopf : 1 large whole yellow or white onion, per person : bowl of cold water : Condiments of your choice: : Worcestershire sauce : hot pepper sauce : lemon pepper : chopped parsley : chopped dill : Put the unpeeled onions into the bowl of water and place a plate on top so they will stay submerged. Soak for a half hour so the onions will absorb water and not burn when cooked. Drain and place the onions on a hot grill. Cook for 20 to 30 minutes, depending on the size of the onion, until fork tender. The onions must be rotated to cook on all sides. When done, each guest pulls back the outside skin with a knife and fork, either by cutting the end or through the side. The onion will slip out easily and the charred outside is discarded. Serve with butter and a choice of condiments. : ----------- : Chicken with Onions : 2 frying chickens, quartered : flour, seasoned as desired : 6 sweet onions, sliced : salt and pepper, to taste : 3 to 4 cups chicken broth : 1/4 to 1/2 cup butter : Toss chicken pieces with flour and arrange in a shallow baking dish. Cover the chicken with onion slices. Pour broth into pan, just until onions are covered. Dot with butter and bake in a 350 degree oven for about 1 to 1 1/2 hours, turning once. : Serves 4. : -------------- : Onion-Cheese Bread : 1/2 cup chopped onion : 1 tablespoon fat : 1 egg, beaten : 1/2 cup milk : 1 1/2 cups biscuit mix : 1 cup grated American cheese, sharp : 1 tablespoon poppy seeds : 2 tablespoons melted butter : Cook onion in fat until tender and lightly browned. Combine egg and milk; add to biscuit mix and stir until just moistened. Add onion and half the cheese. Spread batter in 8-inch baking dish. Sprinkle remaining cheese and poppy seeds over the top. Drizzle with a little melted butter. Bake for 20 to 25 minutes at 400 degrees. Serve hot. : ------------- : Onion and Mushroom Pie : 1 pie crust (9 inch) : 6 slices bacon : 1 cup thinly sliced Vidalia onions : 1/2 pound fresh mushrooms, sliced : 3 eggs, slightly beaten : 1 cup sour cream : 3/4 teaspoon salt : 1/8 teaspoon white pepper : 1 1/2 teaspoons chives : 1/2 teaspoon caraway seeds, if desired : Bake the pie crust at 425 degrees until browned, about 10 minutes. Remove and reduce oven temperature to 300 degrees. Fry bacon until crisp; drain and crumble. Saute onions and mushrooms in bacon fat until tender. Combine eggs, sour cream, salt, pepper, chives, onions, mushrooms and bacon. Pour into pie shell and sprinkle with caraway seeds if using them. Bake for about 30 minutes, or until set. Cut in wedges and serve. : Serves 6. : ---------------- : Vidalia Onion Relish : Posted by: Burbage : 5/2/98 : This doesn't use Bourbon, but it is excellent! : 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. : Some things I learned on my first batch about 3 years ago ~ The turmeric will turn a plastic or wooden spoon a strange color, I used a blue plastic spoon and now the bowl is a strange shade of green! Draining the onions I used a colander fitted with cheesecloth large enough to go around the onion mixture. Then folded the cheesecloth and wrung out like clothing you hand wash. You need to get as much liquid out at this stage as possible. The original recipe only called for 2 tbsp. pimiento, but I use the whole jar as it doesn't have flavor of it's own and makes a much prettier jar of relish.

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