Vidalia Onions

[LadyCook61]

Hubby bought a 4 lb box of Vidalia Onions on sale. I do enjoy these onions and ISO recipes for it. I did some googling and came up with a few recipes but thought you might have some recipes to share as well.


LadyCook

[Loprraine]

Onion jam, great on steaks or burgers or sandwiches. I've used different types of onions, depending on what I have on hand. This was from a chef friend here in Toronto.

Saute sliced onions in butter until lightly caramelized and softened. Add red wine, red wine vinegar, sugar and salt. Cook down slowly until the onions have started to break down and the liquid has turned syrupy and almost evaporated.

[LadyCook61]

Originally Posted by Loprraine

Onion jam, great on steaks or burgers or sandwiches. I've used different types of onions, depending on what I have on hand. This was from a chef friend here in Toronto.

Saute sliced onions in butter until lightly caramelized and softened. Add red wine, red wine vinegar, sugar and salt. Cook down slowly until the onions have started to break down and the liquid has turned syrupy and almost evaporated.

sounds good, thanks for sharing.

[sparrowgrass]

Slice them in thick slices, brush with olive oil, and grill right alongside your burgers--or chicken, or steak. I like them just charred a little, and still crunchy.

They are also super in stir fries, just cooked enough to soften a little, or raw in sandwiches or salads.

[LadyCook61]

Originally Posted by sparrowgrass

Slice them in thick slices, brush with olive oil, and grill right alongside your burgers--or chicken, or steak. I like them just charred a little, and still crunchy.

They are also super in stir fries, just cooked enough to soften a little, or raw in sandwiches or salads.

sounds delicious , thanks for the ideas.

[Katie E]

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.

[Loprraine]

Katie E, they sound delicious! I have also stuffed them with a ground beef / rice mixture, as you would peppers.

[LadyCook61]

Originally Posted by Katie E

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.

Thanks for sharing ! I will make these soon.

LadyCook

[LadyCook61]

Originally Posted by Loprraine

Katie E, they sound delicious! I have also stuffed them with a ground beef / rice mixture, as you would peppers.

sounds good. Do you brown the ground beef first and cook the rice first before stuffing?

[DramaQueen]

Originally Posted by Katie E

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.

This is exactly what Ido but I use chicken broth instead of beef. Never thought about using beef broth but you're right they are delicious.