Carol’s Comfort Foods

 

 

 Vidalia Onions

 

From mid-April to June, Vidalia Onions come into season and we are treated to a most special onion. Vidalia’s are sweet and delicious and sought after by the most discriminating chefs. Vidalia’s can be used just as you would any other yellow onion, but it is distinguished by its innate sweetness. When caramelized in some butter and oil, the Vidalia’s release a soft sweetness that it fabulous!

 

Not every yellow onion can be called a Vidalia Onion. To be classified as a Vidalia onion, it must be grown in thirteen specific counties in Georgia as determined by the State of Georgia and the United States Code of Federal Regulations. In 1986, the State of Georgia passed the “The Vidalia Onion Act” which authorized a trademark for Vidalia Onions and in 1990 it was recognized as the state vegetable of Georgia. Because of their excellent reputation, Vidalia’s are shipped all over the world when they are in season.

 

Since they are only available for a short period of time, learning how best to store them is crucial. The preferred method of storage is to wrap each onion individually in a paper towel and store in the refrigerator. A strange, but apparently effective alternative is to store the onions in the legs of a pair of clean sheer pantyhose, tying a knot between each onion. Then, hang in a cool, dry, well-ventilated place.

 

There are tons of recipes that feature these delightful onions.  One of my favorite ways to serve Vidalia onions is simply to caramelize them over a low-medium heat in a combination of olive oil and a little butter, preferably in an iron skillet.  The onions become a deep mahogany color and the slow cooking releases their natural sweetness.  Yum!  Great for topping  burgers off the grill.  The slide show above provides a step-by-step illustration.  Here are some of my other favorite ways to use Vidalia onions…

Sweet Vidalia Onion Tart with Bacon

Yield: 6 Servings

 

INGREDIENTS

 

10 inch deep dish pastry shell

½ lb thickly sliced bacon, crumbled

2 tablespoons unsalted butter

3 large Vidalia onions, thinly sliced

Salt and freshly ground pepper

7 large eggs

1 cup heavy cream

½ cup shredded Swiss cheese (or Gruyere cheese)

1 ½ teaspoon freshly grated Parmesan cheese

1 teaspoon fresh rosemary, finely chopped

¼ teaspoon cayenne pepper

Pinch of nutmeg

 

PREPARATION

 

Preheat oven to 425 degrees F and bake pastry shell according to directions.  Remove from oven and allow pastry shell to cool completely.  Meanwhile, turn oven temperature down to 375 degrees F.  Cook bacon until crisp and drain thoroughly.  Pour off all but 3 tablespoons of bacon drippings from skillet.  Add 2 tablespoons of butter and melt into the bacon drippings.  Add Vidalia onions and cook on very low heat, until the onions are very tender and caramelized, approximately 30-40 minutes.  Remove onions from the skillet and drain on paper towels.

 

In a bowl, whisk the eggs and cream together and then add the bacon, Vidalia onions, cheeses, rosemary, cayenne pepper and nutmeg.  Pour the filling into the pastry shell and bake for approximately 25 minutes or until the custard is set.  Remove from oven and let cool slightly before serving.  For more information about these amazing onions and other great recipes go to vidaliaonion.org. 

 

Pan Fried Vidalia Onion Dip

                                                                            

 

 

 

 

 

Sources: Pan Fried Vidalia Onion Dip - Ina Garten - The Barefoot Contessa Cookbook - 1999.  Sweet Vidalia Onion Tart with Bacon - vidaliaonion.org.