Recipe: Recipes Using Vidalia Onions (10)

Vidalia Onion Recipes (10) 1997-12-27

Vidalia Onion Recipes
Vidalia Onion Pie
Onion Soup Italiano
Sweet Onion Delight
Vidalia Onion Muffins
Vidalia Onion And Broccoli Cornbread
Vidalia Onion Casserole
Ursulas Black Bean Dip
Marinated Vidalias
Bleu Cheese And Onions
Vidalia Onion Spread

Alicia, IL (10:00:18 pm) : Vidalia Onion Pie
4 c. thinly sliced vidalias
1 tbsp butter
2 c. grated cheese
3 eggs
2/3 c milk
salt and pepper to taste
1 9" unbaked pie shell
saute onions in butter until soft and brown. In pie shell alternate onion
and cheese. Mix milk and eggs and pour over onions and cheese. Salt and
pepper to taste. Bake in Preheated 400 degree oven 30 min
----------------------------------------------------------------------------
sara, ga (10:30:59 pm) : ONION SOUP ITALIANO
2 lb. sweet onions (Spanish or Vidalia)
1/2 sm. head Savoy cabbage (1/2 lb.)
4 tbsp. margarine or butter
1 tbsp. all purpose flour
1/4 tsp. salt
2 (13 3/4 to 14 1/2 oz.) cans beef
broth
1/4 c. dry sherry
4 3/4 inch thick slices Italian bread
1/2 lb. fontina cheese, shredded
About 1 hour before serving, slice onions and cabbage. In 5 quart Dutch oven
over high heat, in hot margarine or butter, cook onions and cabbage 15
minutes or until lightly browned and very tender, stirring occasionally.
Stir in flour and salt until blended. Add beef broth, sherry, and 1 cup of
water, heat to boiling. Reduce heat to low; cover and simmer 20 minutes to
develop flavor. Meanwhile, preheat oven to 450 degrees. Place bread slices
in pan and toast until lightly browned, about 5 minutes. Spoon onion mixture
into four 16 ounce oven safe soup bowls or crocks. Place 1 slice of toasted
Italian bread on soup in each bowl; top with shredded fontina cheese. Place
soup bowls on a cookie sheet for easier handling. bake soup 20 minutes at
450 degrees or until cheese melts and top is browned. Serve with salad if
you like. Makes 4 main dish servings. Each serving without salad, about 525
calories.
SWEET ONION DELIGHT
4 lg. Vidalia onions (or 6 med. sweet
onions)
1 can cream of mushroom soup
1 1/2 c. grated cheddar cheese
Slivered almonds
Peel and slice onions. Boil onions until tender, they will be transparent.
Drain onions. Place in casserole dish and add soup. Top with cheese.
Sprinkle with slivered almonds. Bake at 350 degrees until brown and bubbly.
Serves 6.
----------------------------------------------------------------------------
sara, ga (10:31:50 pm) : VIDALIA ONION MUFFINS
1 lg. egg
1/3 c. vegetable oil
3/4 c. milk
1 c. self-rising flour
1 c. old fashioned rolled oats
1/4 c. sugar
1/2 c. Vidalia onions, chopped (I use
Spanish)
3/4 c. extra-sharp Cheddar cheese (or
more), grated
1/3 c. pecans (or more), chopped, not
too finely
In a large bowl whisk together the egg, the oil and milk. Add the flour,
oats and sugar and stir the mixture until it is just combined. Fold in the
onion, Cheddar cheese and pecans. Spoon the mixture into 36 buttered 1/8
inch cup muffin tins (gem tins) and bake muffins in middle of preheated 400
degrees oven for 15 to 20 minutes or until they are golden. Turn out onto
racks and serve warm or room temperature. Makes 36. They reheat well in the
microwave. I put them in little paper muffin cups once and it didn't work
out as well as the plain buttered tins. Also, I have a tendency to increase
the amounts of the things I like, i.e.: pecans and Cheddar. Great with
drinks.
VIDALIA ONION AND BROCCOLI CORNBREAD
1 lg. Vidalia onion, chopped fine
1 pkg. chopped broccoli, (10 oz.)
6 oz. cottage cheese
4 eggs, well beaten
1 pkg. Jiffy cornbread mix
1 tsp. salt
1 stick margarine, or less
Mix all ingredients well. If you use frozen broccoli, (thaw and drain well).
Bake in greased pan (9 x 9 inch) in 425 degree oven until brown. About 30 to
40 minutes.
VIDALIA ONION CASSEROLE
1 lb. sharp Cheddar, grated
1 pkg. Ritz crackers, crushed
8 Vidalia onions, sliced
3 tsp. butter
In saucepan, steam onions in butter - do not let onions get soggy. In 2 1/2
quart deep Pyrex dish, layer 1/2 of cracker crumbs, then onions, then
cheese. Repeat. Bake in 375 degree oven for about 30 minutes or until cheese
is brown.
----------------------------------------------------------------------------
sara, ga (10:32:23 pm) :
URSULAS BLACK BEAN DIP
2 cans black beans
Jalapeno Peppers ( sliced in jar)
1/2 tsp. lemon pepper
1 each Green, Red, Yellow pepper
(chopped)
1 lg. Vidalia or Spanish Onion
(chopped fine)
16 oz. sour cream
1 bag Frito dip chips
Place black beans in a colander- rinse and drain well. Chop onion. Add 1/2
of the onion to the black beans and mix. Chop all of the peppers, add lemon
pepper and remainder of the onion. Also add Jalapeno peppers to taste.
(Usually 4 to 5 slices chopped fine.) In a serving bowl, layer beans with
onion mixture, next peppers with onion, then a thick layer of sour cream and
repeat. Reserve enough red green and yellow pepper to garnish. Cover tightly
with plastic wrap. Refrigerate overnight. Before serving let bowl sit at
room temperature 45 minutes. Serve with dip chips and enjoy.
MARINATED VIDALIAS
2 med. vidalia onions
1/2 c. sugar
1 tbsp. plus 1 tsp. mayonnaise
1 tsp. celery seeds
1 c. water
1/4 c. white vinegar
Lettuce leaves
Slice onions and separate into ring. Combine water, sugar, 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.
4 servings.
BLEU CHEESE AND ONIONS
2 c. sweet onion, quartered and thinly
sliced (Vidalia is best)
1/2 c. oil
1 tsp. salt
2 tbsp. fresh lemon juice
Fresh pepper
Dash of paprika
Dash of pepper sauce
1/2 tsp. sugar
1/3 c. crumbled good bleu cheese
Put onion on bottom of 9x13 inch glass dish. Mix oil, salt, lemon juice,
pepper, paprika, pepper sauce and sugar. Stir in cheese. Pour mixture over
onions. Cover and chill for 2-5 days, stirring occasionally. Serve as an
appetizer with thin, buttered slices of pumpernickel.
----------------------------------------------------------------------------
sara, ga (10:33:23 pm) : VIDALIA ONION SPREAD
6 med. Vidalia onions, thinly sliced
2 c. water
1 c. sugar
1 c. vinegar
1/4 to 1/2 c. mayonnaise
1 tsp. celery salt
Combine first 4 ingredients. Marinate overnight in refrigerator. When ready
to serve, drain and pat dry. Toss with mayonnaise and celery salt and put in
bowl. Surround with Melba toast or crackers. Also good on party rye bread.
-----------------------------------------------------------
END OF FILE
The Kitchen Link
http://www.kitchenlink.com