May 26, 2002 4 min read

Vidalias Are Special Availability

Buying Tips

Storage Tips

Store in a cool, dry place separate from each other. For long storage periods, wrap each onion separately in a paper towel and refrigerate.

THE ABSOLUTE BEST FRIED VIDALIA ONION RINGS

This recipe may be doubled or tripled to satisfy your appetite for these delicious Fried Vidalia Onion Rings.

3 to 4 large Vidalia onions

1 cup all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking powder

1 egg, separated

3/4 cup milk

1 tablespoon salad oil

Slice Vidalia Onions into rings. In one bowl, mix together flour, salt and baking powder. In another bowl, beat egg yoke then stir in milk and salad oil. Add contents of bowl two into bowl one, stirring until smooth. In third bowl, beat egg white until soft peaks form then fold into bowl one, stirring until smooth. Dip onion rings into batter and deep fry until golden brown.

Makes 4 servings.

TUSCAN-STYLE SWEET

VIDALIA ONION AND TURKEY MUFFULETTA

This recipe is also good using roast beef.

1 round Italian or French bread, halved horizontally (about 1 pound)

1 9-ounce jar California Sun-Dry Tomato spread

3/4 pound smoked turkey breast, thinly sliced

2 cups packaged Italian-style mixed salad greens

1/2 Vidalia Onion, thinly sliced into rings

3 tablespoons Italian salad dressing as needed

1/4 cup Gorgonzola cheese, crumbled

2 tablespoons purchased real bacon bits

6 long decorative wooden picks

6 large pimento-stuffed olives

Scoop out both top and bottom of bread leaving about 1/2-inch shell. Spread insides with tomato spread. Using bottom shell, layer with turkey. Combine salad greens and Vidalia Onions with enough dressing to coat and place on turkey. Sprinkle with cheese and bacon and cover with top shell, pressing lightly. Wrap in plastic wrap or foil until ready to serve.

Slice into wedges with serrated knife. Thread each pick with an olive; place in wedges to hold in place.

Makes 6 servings.

MARGARITA VIDALIA ONION SALSA VERDE

Serve with grilled meats such as chicken or pork, or serve with tortilla chips.

10 small tomatillos, diced

2 cups diced Vidalia Onions

1 jalapeno, seeded and finely chopped or to taste

3 tablespoons finely chopped cilantro

2 tablespoons tequila

2 tablespoons lime juice

2 tablespoons sugar or to taste

1 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper

Combine all ingredients and season to taste, adding more sugar if too acidic. Best made ahead to allow flavors to develop.

Makes 4 to 6 servings.

ROASTED VIDALIA ONIONS WITH BALSAMIC-APRICOT GLAZE

Serve this dish as an accompaniment to pork roast.

2 medium (about 1 pound) Vidalia Onions, halved lengthwise

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

4 teaspoons apricot preserves

1/2 teaspoon salt

Pinch ground red pepper

Preheat oven to 400øF. In a 9 x 9-inch baking pan place onion halves; drizzle with olive oil, turning to coat.

Bake uncovered, sliced side down, until onions are tender, about 40 minutes; transfer to a serving platter. Add to the baking pan vinegar, preserves, salt and red pepper, stirring to mix.

Pour sauce over onions; serve warm or at room temperature.

Yield: 4 portions.

SWEET VIDALIA ONION

CUSTARD BREAD

Sweet onions create a taste sensation in this light and airy breakfast or brunch bread.

2 tablespoons butter or margarine

1 large Sweet Vidalia Onion, halved and sliced

1 3/4 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups milk

1 large egg, lightly beaten

1/2 cup shredded cheddar cheese

Topping:

1/4 cup shredded cheddar cheese

2 tablespoons reserved caramelized onions

1 tablespoon poppy seeds

1 tablespoon butter, melted

In large skillet, melt butter over medium heat; saute onions 10 to 15 minutes or until light golden brown.

Reserve 2 tablespoons onions for topping. In large bowl, combine flour, baking powder and salt. Stir in milk, egg and cheese.

Add remaining onions. Pour into greased 9-inch deep-dish pie plate.

Topping: Sprinkle bread with cheese, reserved onions and poppy seeds. Drizzle butter over top of bread.

Bake at 400øF until golden brown, about 25 to 35 minutes. Cool slightly; cut into wedges and serve warm.

Makes 6 to 8 servings.

For a free recipe brochure with more delicious recipe ideas, send a stamped, self-addressed #10 envelope to:

Vidalia Onion Committee

P.O. Box 1609-FF

Vidalia, GA 30475

or visit www.vidaliaonion.org

For additional information, please contact Tina B. Wheeler, Executive Director, Vidalia Onion Committee at