How to Prepare Vidalia Onions

How to Prepare Vidalias

Vidalias have a mild onion flavor that is distinctly different.

They can subtly season any recipe, and yet they’re delicious all by themselves, either raw or baked.

To prepare, we suggest a variety of flavorful options:

Chopped: Vidalias are perfect chopped in salads where more pungent onions can be overpowering.

Sliced: Add thick slices atop sandwiches or hamburgers for a sweet zing.

Sauteed: Vidalias are the perfect accoutrement to steak, pork, and other meats.

Baked: Baked Vidalias are an easy side dish that turns out similar to French onion soup. Peel a large Vidalia, then cut off the top and bottom to make the onion sit flat. Core the middle and add a pat of butter inside.

Microwave for around five minutes on high or wrap securely in foil and bake at 350º for 45 minutes or until tender.

Chilled: Either of these methods will enhance the sweet flavor of Vidalias when eating them raw:

Place a whole, raw, unpeeled Vidalia in the refrigerator and chill for approximately one hour before serving.

Peel and cut into slices. Place in a bowl of ice water for approximately

30 minutes. Drain on paper towels.

Caramelized: You can’t rush caramelization! Caramelized onions must be cooked slowly over low heat to evaporate the moisture without immediate browning. Quarter and thinly slice about 1 lb. onions, enough to make 4 cups.

Heat a heavy-bottomed skillet over medium heat. Add 2 tbsp. butter (or a combination of butter and olive oil). When butter has melted, lower heat to medium low and add onions. Stir occasionally to prevent browning.

Cook onions until completely wilted and soft, about 20 minutes. Increase heat slightly and cook, stirring constantly, until browned and caramelized, about 20 minutes more. Add a spoonful or two of cider vinegar or white wine, along with a little fresh thyme, if desired, and stir, scraping up bits from bottom of pan. When liquid has evaporated, remove from heat and season with salt and pepper to taste.

Use as a side dish for roasted meats or as a topping for sandwiches, hamburgers or pizzas. Yield: 1 cup