The sweet taste of Vidalia onions is short lived each year
When it comes to onions, I think of most of the ones available
at local groceries as pretty interchangeable. I can’t really tell
the difference between a yellow and a red onion once it is cooked
up in a meal. But once a year, I start searching the onion aisle at
the grocery store for Vidalia onions. The Georgia-grown vegetable
is available from late April through mid-June.
The sweet taste of Vidalia onions is short lived each year
When it comes to onions, I think of most of the ones available at local groceries as pretty interchangeable. I can’t really tell the difference between a yellow and a red onion once it is cooked up in a meal. But once a year, I start searching the onion aisle at the grocery store for Vidalia onions. The Georgia-grown vegetable is available from late April through mid-June.
According to the Vidalia Onion committee Web site, Georgian farmers in the 1930s decided to forego low-producing row crops such as cotton and tobacco for onions. They were surprised when the first crop came up and onions turned out to be sweet rather than the typical hot flavor associated with other onions. The onions sold at a local farmers market, but came to state attention when a Southern grocery store chain picked up the produce for distribution. Researchers say that it is a combination of the mild climate in southeast Georgia, the sandy, low-sulfur soil and the seed varieties that make for the unique flavor.
In fact, only 20 counties in Georgia can claim the name Vidalia since the state Legislature set standards in 1986.
When the Vidalia onions hit the produce section of local grocery stores a couple weeks ago, I knew it was time to plan for a favorite snack that my family limits to just once or twice a year – beer-battered onion rings. We don’t make them too often because they are a bit unhealthy, what with the frying; the process is messy and time-consuming; and mostly because they just don’t taste as great without sweet Vidalia onions.
The season is nearly over so grab a bag of Vidalias soon and try out the recipes below, or visit www.vidaliaonion.org for more.
Beer-battered onion rings
Recipe courtesy of Guy Fieri
4 c. canola oil or peanut oil
1 c. sour cream
3/4 c. mayonnaise
2 tbsp. sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tbsp. lime juice
1 1/2 tsp. pepper, fresh cracked
2 tsp. salt
3 tbsp. white wine
1 tbsp. garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets (button mushrooms and broccoli can also be used for this recipe)
2 c. buttermilk
2 c. all-purpose flour, divided
1 tsp. garlic, granulated
12 oz. beer, medium body
3 tbsp. grated Parmesan
In a Dutch oven heat oil to 350 degrees F.
In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour. If using mushrooms, cut in half and cut broccoli into bite-size pieces, and soak.
Combine 1 c. of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 c. of flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
Garnish with Parmesan.
Baked stuffed Vidalia onions
Recipe courtesy of the Vidalia Onion committee
6 large Vidalia Onions
1/2 lb. ground beef
3/4 c. chopped green peppers
Beef broth or melted butter (optional)
1 c. buttered bread crumbs
1/2 c. hot water
Cook Vidalia Onions 10 minutes in enough water (salted) to cover them. Drain and cool. Remove center of Vidalias, leaving a shell about 1/4 inch thick. Drain shells and chop centers. Brown beef in skillet on medium heat (about 10 minutes) stirring to crumble, then drain. Combine beef, 3/4-cup breadcrumbs, chopped onion and green peppers. Moisten with broth or butter and stuff into shells. Sprinkle with remaining breadcrumbs. Place in baking dish; pour hot water in dish, about 1 inch deep. Bake 20 to 30 minutes at 350 degrees or until stuffing is hot and onions are tender.
Serves 6.
Pasta with Caramelized Vidalia Onions
Recipe courtesy of the Vidalia Onion committee
2 tbsp. butter
3 c. Vidalia Onion, sliced
1 tbsp. sugar
1 c. vegetable stock
2 tbsp. chopped fresh parsley
1/2 tsp. red pepper flakes
Salt and black pepper to taste
1 lb. pasta, cooked & drained, orecchiette* is recommended
Melt the butter in a large saute pan over medium heat. Add the Vidalia Onions.
Saute until they begin to brown; increase heat. Stir in the sugar.
Saute until the onions are caramelized or dark brown. Add the stock.
Bring to a simmer. Simmer for 3-4 minutes, stirring frequently. Stir in parsley, red pepper flakes, salt and black pepper. Add the pasta and mix gently.
Cook just until heated through, stirring frequently. Spoon into heated pasta bowls. Serve immediately.
Makes 4 servings.
