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Old 06-10-2008, 11:25 AM   #31
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I love them sauted in 1T butter and 1T soy sauce. This measurement is for one onion. They taste so good!
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Old 06-10-2008, 12:26 PM   #32
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Vidalias are great cooked in their skins either in the oven or on the grill. They take longer to cook then most meats, so start them early. They are done when they yeild to finger pressure. When cooking on the grill, I generally soak them for a while so they don't burn as much. Also like them in a foil packet with summer squash, potatos, and butter or bacon.
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Old 06-10-2008, 01:35 PM   #33
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I tried to leave the skin on, but it was a lost cause after cutting the root off to scoop a little out. Vidalias have such thin skin.
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Old 06-10-2008, 04:33 PM   #34
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Oh my mouth is watering and I CAN"T HAVE ANY. We do not have Vidalias, Walla-Wallas or any other "sweet" onion here. Just white onions and red onions. Oh, and green onions. The white ones are pretty mild, but not sweet like Vidalias. Sigh.
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Old 06-10-2008, 04:35 PM   #35
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Originally Posted by MexicoKaren View Post
Oh my mouth is watering and I CAN"T HAVE ANY. We do not have Vidalias, Walla-Wallas or any other "sweet" onion here. Just white onions and red onions. Oh, and green onions. The white ones are pretty mild, but not sweet like Vidalias. Sigh.
If you truly want Vidalia onions, you can have them delivered to you by ordering them online. Google "Vidalia Onions" for tons of sites that sell them.
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Old 06-10-2008, 05:36 PM   #36
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Originally Posted by DramaQueen View Post
If you truly want Vidalia onions, you can have them delivered to you by ordering them online. Google "Vidalia Onions" for tons of sites that sell them.
How does that work, importing produce into another country?
Are there any restrictions on that?
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Old 06-11-2008, 09:29 AM   #37
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How does that work, importing produce into another country?
Are there any restrictions on that?
Oops, sorry. I guess I just didn't look at the country the poster was coming from. No, they won't export produce to Mexico. (sorry about the black font, I lost my color key.)
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Old 06-11-2008, 09:51 AM   #38
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I like the black font. It's easier on my eyes

I wasn't sure if some veggies and fruits were OK and others not..... Seems weird since a lot of the produce up here this time of year comes from Mexico anyway
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Old 06-11-2008, 10:10 AM   #39
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I like the black font. It's easier on my eyes

I wasn't sure if some veggies and fruits were OK and others not..... Seems weird since a lot of the produce up here this time of year comes from Mexico anyway
Looks like we may be stuck with the black font, the color button won't drop the pallette down. Black is so...boring.

You're right about produce coming here from Mexico, I was thinking the same thing as I was answering the post. BUT, they can't grow Vidalias so that's one for our side.
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Old 06-30-2008, 12:01 PM   #40
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We bake them. Here's how.

Peel onions and leave whole. Using a spoon or a melonballer, scoop out a "well" in the root end. Using one onion per person, place the onions into a shallow baking dish, "well" side up. Pour in enough water to 1/4 inch deep in dish. Put one beef bouillon cube in each "well," along with a small slice of butter. Cover with foil and bake in preheated 350F oven for 45 minutes to 1 hour.

These are sooooo good and literally disappear before your eyes. We're addicted to them. They're great with roast beef, pork or chicken.
Last night I sorta made these - I sliced two small vidalia onions in half, laid side by side in foil, sprinkled - chicken bouillon (out of beef-) on top with a pat of butter. Seal up the foil and put on grill, (indirect) about 30 - 40 mins. (looks like a ear of corn) They were so good !! Thanks Katie for the tip !!!
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