Originally Posted by Zhizara
...Where do you prefer to use Vidalias? I'm sure there are many dishes where they shine.
I wish Vidalias had been available when I made stuffed onions. If I were to make them now I would not be allowed out in public for two days.
I cannot find the recipe I used from "Apartment Living Magazine" in the mid-70s, but this blog
* has an approximation of what I remember. I remember I used a combination of ground beef and veal. You could probably use ground chicken or turkey, too. I also know I stuffed the onions with the meat mixture
after I sauteed the meats/added rest of ingredients. Looks like the blogger forgot that step.
You've cooked for years, Z. I'm sure you will come up with some sort of filling for the onion that will delight your taste buds.
I also like to caramelize them. Put them on a burger, put them on a hot dog, on pulled pork. Because they are such a gentle flavor, put them on anything that you have thought "would onions go on that OK?" and then decided to not add onions. Have fun!
* Just a warning: It looks like the blogger has a bit of a blue sense of humor. Reader beware.