Onion Recipes

Vidalia Onion Rings

Prepare 1 medium-large onion per person.
Slice cleaned onions approximately 1/8-inch thick. Next soak in cold milk. Then coat the slices evenly with all purpose flour and fry quickly in enough hot oil to cover the onions. Cook several minutes until golden brown, drain and serve immediately. Salt to taste.


Blooming Onion

1 very large vidalia onion
1 egg, 1 cup milk, 1 cup flour, 1 1/2 tsp. Salt, 1/2 tsp. black pepper,
1 1/2 tsp. cayenne pepper, 1/4 tsp. Oregano, 1/8 tsp. Thyme, 1/8 tsp. Cumin,
olive oil for frying

Mix all ingredients thoroughly. Slice the onion almost all the way through in a star shape making about 6-8 slices. Soak thoroughly in batter and quickly deep fry in hot oil. Cook until brown. Remove whole onion and slice the rest of the way and serve hot.

Dipping sauce:

Order a bottle of Anderson’s Harvest Vidalia Onion Dipping Sauce direct from Vidalia Onion Fundraising, and serve hot or cold with fried onions. Invite all of your friends over.

Vidalia Onion Mufaletta: by John Ashton

Ingredients

• 1 cup chopped Vidalia Onion
• 1/2 cup drained small Spanish, pimiento-stuffed green olives
• 1/4 cup extra virgin olive oil
• 1/4 cup sliced fresh basil or 1 tablespoon dried
• 2 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 1 24-inch long French or sourdough baguette, split lengthwise
• 12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)
• 1/2 Vidalia Onion, thinly sliced

Instructions

Combine Vidalia Onion, olives, olive oil, basil, capers, red wine vinegar and oregano in a food processor and pulse until ingredients are finely chopped.Transfer relish a to bowl, cover and let stand for 1 hour. Spread 1/2 cup mufaletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Top with Vidalia Onion slices. Cover with top half of bread. Cut diagonally into 4 sandwiches.

Slow Roasted Vidalia Onion Soup: by Michael Tuohy

Ingredients

• 6 medium Vidalia onions, outer layers removed
• 1/4 cup canola or grapeseed oil
• 2 leeks, white part only, chopped
• 2 ribs celery, chopped
• 2 quarts chicken stock or canned broth, low sodium
• 1 cup sweet sherry
• 1 cup heavy cream
• 2 tablespoons finely chopped fresh thyme
• Kosher salt and white pepper to taste
• 1 bunch fresh chives for garnish

Instructions

Wrap each onion separately in aluminum foil and place in a 300° F oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.

Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.