Vidalia Onions are a yellow onion grown in Georgia that has an abnormally sweet taste. Somehow, the southern Georgia climate mixed with that sweet red soil produces a unique onion that is available in supermarkets from April to June.
The Vidalia sort of looks like a squashed teardrop being rounded at the bottom and flat at the top unlike other yellow onions that are either round or oval in shape. The papery thin skin is a light golden brown color and the inside is white. They come in regular size (about 2 inches in diameter) or jumbo size (about 3 inches).
The flavor is unlike any other yellow onion. It is sweet, yet full bodied. One could bite into a Vidalia much like an apple and never flinch. In fact, it would taste pretty good.
Vidalia onions can be used in any recipe that calls for onion. It will change the taste of the dish because the flavor is not nearly as strong.
The best recipes in which to use Vidalia Onions are ones where the onion is the main feature of the recipe. Following are three favorites using this unique onion.
Vidalia Onion Pie
- 1 cup buttery flavored cracker crumbs (not soda crackers)
- 1/4 cup (1/2 stick) butter, melted
- 2 cups Vidalia Onions, thinly sliced
- 2 tablespoons butter
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- dash of pepper
- 1/2 cup grated Swiss cheese (use cheddar for a different flavor)
- Paprika
- Parsley
- Mix cracker crumbs and melted butter. Press into 8 inch pie plate.
- Sauté onions with butter until the onions turn clear but not brown. Spoon into pie crust.
- In a medium bowl, with a wire whisk, beat eggs with milk, salt, pepper and pour over onions.
- Sprinkle with cheese and paprika.
- Bake at 350 degrees for 30 minutes or until firm in the center. Sprinkle with parsley before serving.
Vidalia Onion Dip
- 1 large Vidalia Onion, chopped very fine
- 1 cup mayonnaise
- 1 cup fresh grated Parmesan Cheese
- ¼ teaspoon Paprika
- Spray a small casserole dish with non stick spray
- In a bowl mix onion, mayo and cheese. Pour into casserole
- Sprinkle with Paprika
- Bake at 350 degrees for about 25 minute or until bubbly. Cool slightly and serve with toasted pita slices, hot chips, or regular potato chips.
Vidalia Rings
- 2 Vidalia Onions, peeled and sliced into ¼ inch thick rounds
- milk
- 1/3 cup yellow corn meal
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon butter, melted
- 1 egg, beaten
- ¾ cup milk
- Flour
- Paprika
- Place onion slices in a bowl and cover with milk. Let soak covered in the refrigerator overnight or for at least 8 hours
- In a bowl combine cornmeal, flour, salt, pepper.
- Add melted butter, egg, and milk. Combine well. Add to dry ingredients and mix well. If batter seems too thin add a little more flour.
- Drain onion rings and discard soaking milk.
- Dip rings in batter then in a bowl of flour mixed in enough paprika to slightly color the flour.
- Drop into a deep fryer and fry until golden brown. Remove and drain on paper towels.
Vidalia Onions are only available for a short time in the spring, so enjoy these recipes now.
You can find a short history and other interesting facts about the Vidalia Onion at:
annual-plants.suite101.com/article.cfm/the_sweet_vidalia
