Vidalia Onion Pie
5 Large Vidalia Onions, Sliced Thin
1 Tablespoon Butter or Margarine
1 Regular prepared frozen pie shell
2/3 cup heavy whipping cream
5 Whole eggs
Salt and Freshly ground pepper to taste
1 Sprig parsley, stemmed and chopped
Place onions and butter in a covered saucepan and put over Medium heat. Cook 15 minutes, remove cover, and turn the heat to medium high to reduce the liquid. Cook for 10-15 minutes until the onions are the color of blond caramel and the liquid has cooked away. Remove from the heat and cool completely.
Preheat oven to 375 F. In a medium bowl, blend the onions with the cream and eggs, stir in salt and pepper to taste, and parsley. Pour the mixture into the pie shell and place in the oven. Cook 30-35 minutes until the top is golden brown and a knife inserted into the center comes out clean.
Vidalia Onion Rings
2 large Vidalia onions
2 cups water
1/2 cup cider vinegar
1 cup sugar
Mayonnaise, enough to moisten
Salt and pepper to taste
1 Tablespoon celery seeds
Boil together the water, vinegar and sugar. Pour over onions that have been peeled and thinly sliced. Marinate for 24-48 hours. Drain and pat dry. Add just enough mayonnaise to moisten. Add salt and pepper to taste. Stir in celery seeds.
Store in jar in refrigerator for up to two weeks. Great in sandwiches, salads or as a relish.
Sally’s Vidalia Onion Casserole
½ stick butter
7-8 large Vidalia onions cut into chunks
½ cup uncooked rice
1 ¾ cups water
1 cup Swiss cheese, grated
1 cup half and half
1 tsp. salt
Melt butter in a large skillet over medium heat. Add onion chunks and sauté until transparent. Cook rice in salted water and drain well. Blend cooked rice into onions along with cheese, half and half and salt. Pour into a buttered 11 x 7 inch casserole dish. Bake at 325 for 1 hour. Serves 8.
Vidalia, Apple & Chicken Salad
3 cups (about 1 pound) diced, unpeeled sweet red apples
2 cups diced cooked chicken breast
1 cup coarsely chopped Vidalia onion
1 cup sliced celery
1/4 cup dark raisins
1/4 cup chopped toasted pecans*
Creamy Apple Dressing (recipe follows)
In a large serving bowl, combine apples, chicken, Vidalia onion, celery, raisins and pecans. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve. Yields 8 cup servings.
Creamy Apple Dressing
1/2 cup plain yogurt
1/4 cup reduced-calorie mayonnaise
1/4 cup apple juice concentrate
1 tablespoon lemon juice
1 teaspoons salt
1/8 teaspoon ground black pepper
In a small bowl combine yogurt, mayo, apple juice concentrate, lemon juice, salt & pepper.
YIELD: approx one cup
Vidalia Onion and Pear Salsa
2 cups chopped Vidalia onions
1 cup diced unpeeled pear
1/2 cup chopped roasted red pepper (from a 7 oz. jar)
2 tablespoons chopped fresh jalapeno pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
3/4 teaspoon salt
In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers.
YIELD: 6 portions, 3 cups
Vidalia Onion & Ham Bruschetta
4 ounces sliced low fat ham cut into 1-inch pieces (3/4 cup)
1 cup chopped Vidalia onion
1 cup chopped plum tomatoes
2 tablespoons reduced-calorie mayonnaise
1 tablespoon prepared Dijon-style mustard
8 large slices (3/4 inch thick) Italian bread, toasted
Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature.
YIELD: 4 portions
Cucumber and Vidalia Onion Cream Cheese Spread
1/4 cup finely chopped Vidalia onions
1/2 cup shredded cucumber, drained*
8oz cream cheese, softened
1 TBSP chopped parsley
1/4 tsp salt**
dash of fresh ground pepper
Directions: Combine ingredients and mix well. Chill for two hours. Service with multi-grain, saltine, or cracker of your choice.
With the fresh onions and crisp cucumbers, this cool, light, and fresh chilled spread screams its summer time!
* I use the English/European cucumbers, they are less watery.
** Careful with the salt. Too much will ruin this dip.
submitted by our amazing customer Kelley Bloodworth! : )