"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-07-2015, 07:40 PM   #1
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Vidalia Onions

I've noticed Vidalia onions lately, so I bought a bag, thinking it might make an even more delicious onion soup.

The soup is fine, but when I used them for Hamburger Onion Pie, I was disappointed. It seems that the delicate taste of Vidalias just aren't up to the robust flavors of Hamburger Onion Pie.

Where do you prefer to use Vidalias? I'm sure there are many dishes where they shine.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 07-07-2015, 09:34 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,158
One of our favorite ways to enjoy Vidalias is to choose one per serving. You decide how large or small the onion for each serving. Peel them and, with a melon baller or small spoon, hollow out a "well" in the root end.

Place the onion(s) in a shallow baking dish. I use my 8- x 8-inch Pyrex dish for 4 onions. In the well, insert one beef bouillon cube and about a tablespoon of butter. Add water to about 1/4 inch in the bottom of the pan. Cover tightly with foil and bake in a preheated 350F oven for about 1 hour. Great yumminess results.

Great with roast beef, pork or chicken.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 07-08-2015, 05:37 AM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Try an OLT or BOT with plenty of mayo!

You could also try Ernest Hemingway's “Mount Everest Special”, peanut butter and onion on white bread.
__________________
Aunt Bea is offline   Reply With Quote
Old 07-08-2015, 07:38 AM   #4
Senior Cook
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 471
+1 on Katie's. Makes wonderful blooming onion. Also take the largest one and carefully remove the outer ring by splitting down the side. Stuff with your favorite meatloaf type mixture and bake. Another, if you slice up lots of them, put them in your crock pot with a liner, put the crock pot in the garage (very important) and cook on low all day. You get the sweetest caramelized onions. Separate into small bags and freeze.
__________________
GA Home Cook is offline   Reply With Quote
Old 07-08-2015, 08:30 AM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
They are way too sweet for French onion soup, IMO.

I like to grill them.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-08-2015, 11:18 AM   #6
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
I like them grilled--thick slices, olive oil and salt.

I think they really shine either raw or lightly cooked--slices on a hamburger, or chunks in a stir fry or as part of a shish kabob.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 07-08-2015, 12:28 PM   #7
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 798
Quote:
Originally Posted by GA Home Cook View Post
Another, if you slice up lots of them, put them in your crock pot with a liner, put the crock pot in the garage (very important) and cook on low all day. You get the sweetest caramelized onions. Separate into small bags and freeze.
I'm assuming that there is a story behind this advice about the garage that might be entertaining

What do you use the caramelized for? Assuming on meat dishes and burgers, but wondering what they are like after freezing.
__________________
tenspeed is online now   Reply With Quote
Old 07-08-2015, 01:21 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,877
Quote:
Originally Posted by tenspeed View Post
I'm assuming that there is a story behind this advice about the garage that might be entertaining

What do you use the caramelized for? Assuming on meat dishes and burgers, but wondering what they are like after freezing.
There's a pretty strong odor from cooking the onions, especially for a long time. I rather like it They're pretty soft after cooking, freezing and thawing, but they have great flavor. Having them in the freezer makes it really quick and easy to make good French onion soup, as well as using it for a topping.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-08-2015, 04:03 PM   #9
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Well, here goes nothing. I specifically bought a large Vidalia onion to slice and use while simmering bratwursts in beer. Even if the onion flavor in the beer sauce is a little imprecise and ethereal, it will have to be ok. I will use a few slices to include in some potato salad and that will be good.
__________________
Whiskadoodle is offline   Reply With Quote
Old 07-08-2015, 08:42 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
I have two large Vidalia onions that I need to use real soon. I am going to slice them and place in the freezer in one cup increments. I finished my monthly shopping today. Good Grief!!! You should see my freezer. Until I use something up in there, I will have no room for the onions. I did have to take out the two ice cube trays.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
onion, onions

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.