1 ½ cups All-purpose Flour
2 tsp. Corn Starch
1 tsp Granulated Garlic
1 tsp. Paprika
1 tsp. Granulated Onion
1 tsp. Salt
½ tsp. Pepper

12 oz Lager Style Beer, cold
2 Large Vidalia Onions
½ cup All-Purpose Flour for coating onions
Vegetable Oil for Frying

Fill a heavy Dutch oven or cast iron pot with a few inches of oil and heat on medium-high until it reaches 375°F. Line a baking sheet with paper towels.

In a large bowl, whisk together first 7 ingredients. Whisk in the beer, beginning with 1 cup and adding more until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.

While the oil heats, slice off the root and tip ends of the onions. Peel the onions and cut them crosswise into 1/2-inch slices. Separate slices into individual rings. Toss rings with the remaining ½ cup of flour. 

Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to baking sheet. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

1 English Cucumber cut into 1/4” slices
2 lbs Campari Tomatoes, halved
1 Large Vidalia Sweet Onion peeled, cut in half vertically and sliced thin
2 TBSP Olive Oil
2 TBSP  Sugar
1 cup White Vinegar
¼ cup Water
1 tsp Salt
½ tsp Fresh Cracked Pepper
1 tbsp chopped fresh Parsley

In a large mixing bowl combine the cucumber, tomatoes and onions. In a quart jar combine all other ingredients. Shake vigorously to combine.  Pour the vinaigrette dressing over the veggies and toss to coat. Cover and refrigerate for 1 hour.

1/4 teaspoon canola oil
5 ounces lean ground beef, divided into two 2 1/2-ounce balls
Salt and freshly ground black pepper
1 medium Vidalia onion, thinly sliced (about 1 cup sliced onions)
2 slices Sharp Cheddar cheese
2 soft hamburger buns
Mustard, pickles, and other condiments, if desired

Spread canola oil inside a large cast iron skillet with a paper towel. Heat over high heat until lightly smoking. Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper.

Spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes.

Flip burgers with a stiff spatula. Let cook until onions start to soften, about 3 minute. Add cheese and top with top bun. Place bottom bun upside-down over top bun to allow it to steam in the onion vapors. When buns are soft, transfer bottom buns to a plate. Add condiments if desired. Lift up onions, burger, and top bun together and transfer to bottom bun.

2 Large Vidalia Onions
2 Cups White Sugar
1 Cup Apple Cidar Vinegar
1 tsp. Salt
1 tsp. Celery Seeds

Slice the onions thin using a mandoline or sharp knife. Stuff onions into a quart jar and top with Salt and Celery Seeds.  In a small sauce pan stir together the Sugar and Vinegar and heat until just before boiling.  Pour hot vinegar over the onions. Let Onions sit for 1 hour, cover and refrigerate for up to 3 weeks.

Great on salads, burgers, tacos, avocado toast and more.

1 jumbo Vidalia Sweet Onion
1 tbsp Worcestershire Sauce
1 Beef Bouillon Cube
1 tbsp Butter
Black Pepper to taste
½ cup grated Gruyère Cheese

Cut off the top and bottom of the onion so that it will sit flat, then peel off the outer skin of the onion. Using a paring knife cut a 1” deep cone into the top of the onion. Place the onion on a sheet of aluminum foil that is large enough to wrap the onion like a kiss. Place the bouillon cube in the center of the onion, pour Worcestershire Sauce over the bouillon, top with butter and pepper.  Wrap tightly with foil. Bake is a pre-heated 425 degree oven for 1-1 ½  hours.  Open foil carefully to avoid the steam and top with Cheese. Place back in oven to melt cheese. 

6 Medium Vidalia Onions Julienned
1 Sm container Slice Baby Portabella Mushrooms
4 cloves Garlic minced
1 lb. Brussel Sprouts quartered
2 Medium Squash roughly diced
2 Medium Zucchini roughly diced
1 Red Bell Pepper roughly diced
6 Tbsp. Butter
Olive Oil
2 – 10 oz. Cans Beef Broth
1 cup Red Wine such as Cabernet Sauvignon
4 Fresh Thyme Sprigs
1 Bay Leaf
1 cup heavy cream
2 Tbsp. Corn Starch
½ cup water
1 Package Prepared Pie Crust

Place onions and butter in a large skillet and caramelize.  Once onions are browned, remove them from the pan. Add the sliced mushrooms and saute, adding a little olive oil if needed. Once the mushrooms have browned add the minced garlic and saute for 1 minute.  Remove from heat and add to caramelized onions.

While the onions are caramelizing, combine the Brussel Sprouts, Squash, Zucchini and Red Bell Pepper in a bowl, season with salt and pepper and drizzle with olive oil.  Pour veggie mixture onto a parchment lined baking sheet and roast for 30 minutes at 400 degrees.

While the onions are caramelizing and the veggies are roasting, combine the beef broth, red wine, 3 whole thyme sprigs and the leaves of 1 sprig removed, and the bay leaf in a 2 quart pot over medium heat and reduce by half.  After reduction remove the 3 thyme sprigs and the bay leaf.  Add the heavy cream and bring to a boil.  Combine the Cornstarch and ½ cup water to make a slurry and add to the cream mixture.  Cook until thickened and remove from heat.

Line a pie plate with one of the prepared crust. Brush edges with water to help with sealing of the crusts. Combine the Onions, Mushrooms, Roasted Veggies and Cream Sauce together in a bowl and stir to combine.  Pour mixture into pie crust.  Top with second pie crust, crimp edges to seal, piece top crust to vent.  Bake at 350 degrees for 45 minutes.

3 jumbo Vidalia Sweet Onions thinly sliced
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Salt
½ tsp Pepper
6 oz/4 cups Baby Spinach
8 large Eggs
1/3 cup Heavy Whipping Cream
4 oz shredded Swiss Cheese

Pre-heat oven to 400 degrees. 

In a cast iron skillet add the olive oil and set over medium heat.  Once the oil is heated add the Butter, Onions, Salt and Pepper. Stir frequently for the first 10 minutes to ensure onions do not burn. Lower heat and stir every 5 minutes. When the onions are well browned and a jammy consistency they are ready. Return to Medium heat and begin adding the spinach to the pan in small batches and stir until wilted. Continue until all spinach is added and wilted.

While the onions are cooking beat the eggs and heavy cream together until smooth. Stir in the swiss cheese.

Once Spinach is wilted pour egg mixture into the skillet and cook for 2 minutes.  Transfer the skillet to the oven and bake until the eggs are completely set, about 10 minutes. The eggs shouldn’t move when you jiggle the pan.

¼ cup Vegetable Oil
4 cups finely diced Vidalia Sweet Onions
¼ cup Brown Sugar
¼ cup White Sugar
½ cup Vinegar (Red Wine, Balsamic or Apple Cidar)
¼ tsp Salt
Fresh Ground Pepper to taste

Heat vegetable oil in a heavy skillet over medium heat. Add Onions and cook until translucent, stirring frequently. Add all other ingredients and cook over low heat until the mixture has thickened to a jam consistency. Taste jam and adjust seasoning.

Serve warm or cold, but you may want to warm slightly if it has been refrigerated. Will keep in refrigerator for 1 week.

Great with Charcuterie!