¼ cup extra virgin olive oil 

2 Vidalia onions, or 8 cups, sliced ¼ inch thick 

2 Tablespoons whole butter 

10 ounces shiitake mushrooms diced small 

½ Tablespoon thyme, chopped 

¼ cup dry sack sherry 

½ cup heavy cream 

¾ Tablespoon kosher salt 

1 Tablespoon dijon mustard 

6-8 thick slices crusty sourdough bread, about 5 inches wide by ½ inch thick

6 ounces gruyere cheese or 1 ¼ cups, grated 

¼ cup parsley, chopped 

Method 

1. Preheat an oven to 400F. Place a 14 inch cast iron skillet or saute pan on the stovetop over medium heat. Add the extra virgin olive oil and sliced onions and cook for about 30 minutes while stirring frequently until onions have turned a deep golden brown and are very soft.  Remove the onions and set aside. 
2. In the same pan, also over medium heat, add the butter and mushrooms and let cook for about 10 minutes or until the mushrooms are caramelized. 
3. Add the onions back to the pan with the mushrooms, along with the thyme, salt and sherry. Let cook until the onions and mushrooms have absorbed all the liquid. This should take about 2 minutes. 
4. Add the heavy cream and cook for another 2 minutes. Remove the mixture from the pan and set aside. You can move onto the next step or chill the onions and mushrooms and finish the recipe at your convenience. 
5. Distribute the onion mixture evenly over the sliced bread and place onto a baking sheet. Distribute the shredded cheese evenly on top of each slice. Place into the hot oven and bake for about 12 minutes or until the cheese is melted and golden, and the sides of the bread are crispy and toasted. 
6. Slice each toast in half and serve. 

Ingredients

• 2 tbsp extra virgin olive oil

• 2 tbsp chopped garlic

• 1½ lbs Vidalia onions, julienned

• 2 lbs green tomatoes, rinsed, cored, and medium diced

• ¼ cup fresh basil, chiffonade

• 2 tbsp fresh oregano leaves, roughly chopped

• Kosher salt, as needed

• Cracked black pepper, as needed

• 3 cups French baguette, cut into medium dice

• 2 tbsp Old Bay seasoning

• ½ cup unsalted butter, melted

• ½ cup Parmigiano Reggiano, grated

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Directions

1. Preheat oven to 375°F.

2. Caramelize the onions:
   Heat olive oil in a skillet over medium heat. Add the Vidalia onions and chopped garlic. Stir and cook until onions are golden and beginning to caramelize (about 6 minutes). Season with kosher salt and remove from heat.

3. Layer the dish:
   Spread the caramelized onion and garlic mixture evenly in the bottom of a 3-quart baking dish (with at least 2-inch high sides).

4. Prepare the tomato layer:
   In a bowl, toss the diced green tomatoes with basil and oregano. Season generously with kosher salt and cracked black pepper. Spread evenly over the onion mixture in the baking dish.

5. Make the topping:
   In a separate bowl, combine the diced bread, Old Bay seasoning, melted butter, and grated Parmigiano Reggiano. Mix until bread is well-coated.

6. Assemble and bake:
   Distribute the seasoned bread mixture evenly over the tomatoes. Bake for 20 minutes, or until the topping is golden brown and the juices are bubbling.

7. Serve:
   Let the crumble cool for about 5 minutes, then serve warm.

Yield: 12 Servings (10 oz. each)

Ingredients

• 5 Vidalia onions, julienned

• ¼ cup vegetable oil

• ¼ cup granulated sugar

• ½ cup Worcestershire sauce

• ¼ cup sherry vinegar

• ½ cup red wine

• ½ cup roasted garlic, chopped

• 2 tbsp soy sauce

• ¼ cup fresh thyme and rosemary (chopped, no stems)

• 1 quart demi-glace

• 1 gallon chicken stock

• 1 tbsp kosher salt

• ½ tbsp black pepper

• 2½ lbs small-diced cooked beef short rib

Directions

1. In a stockpot or Dutch oven, heat oil over medium. Add the Vidalia onions and sprinkle with sugar. Cook slowly, stirring often, until onions are golden and caramelized.

2. Deglaze the pan with red wine, sherry vinegar, soy sauce, and Worcestershire sauce.

3. Stir in roasted garlic and fresh herbs. Let simmer for 5 minutes.

4. Add the demi-glace and simmer another 5 minutes.

5. Pour in the chicken stock and cook uncovered for 30 minutes over medium-high heat.

6. Season with salt and pepper, then stir in the diced short rib.

7. Ladle into bowls and top with croutons and shredded Swiss cheese if desired.

1. Yield: 6 Servings

   Ingredients

   • 3 tbsp unsalted butter

   • 2 tbsp granulated sugar

   • 2 lbs Vidalia onions, halved crosswise and sliced 2 inches thick

   • 1 tsp kosher salt

   • ¼ cup Woodford Reserve (or your favorite bourbon)

   • 1 sheet frozen puff pastry (such as Pepperidge Farm), thawed

   • Cracked black pepper, to taste

   • 2 tsp chopped fresh thyme, divided

   • 4 oz Montchevre goat cheese, crumbled

   • Local honey, as needed

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   Directions

   1. Preheat oven to 400°F.

   2. In a 12-inch ovenproof skillet (cast iron or non-stick), melt the butter over medium-low heat and swirl to coat the bottom. Sprinkle the sugar evenly over the butter.

   3. Arrange 12–14 onion halves cut side down in the skillet, with remaining quarters filling in the gaps.

   4. Cover and cook for 8–10 minutes, seasoning with kosher salt and adding 1 tablespoon of water halfway through.

   5. Add bourbon and 1 tablespoon thyme, cover again, and cook 3–5 more minutes until onions are golden and caramelized. Remove from heat.

   6. On a lightly floured surface, roll out puff pastry into a 12-inch square and trim into a round. Place over onions in skillet.

   7. Bake for 25 minutes or until golden. Remove from oven and immediately invert onto a serving plate.

   8. Let cool for 15–20 minutes, slice into six wedges, and garnish with goat cheese, remaining thyme, and a drizzle of honey.

For the Lamb:

• 2 racks of lamb (main fat cap pulled off and sinew trimmed)

• 1 tablespoon kosher salt

For the Vidalia Onion Chimichurri:

• 3 cloves garlic

• 2 tablespoons Dijon mustard

• 1 teaspoon salt

• 1 teaspoon chili flake

• 2 teaspoons ground black pepper (pink peppercorns, if available)

• ¾ cup white distilled vinegar

• 1 bunch parsley (stems included)

• 2 cups extra virgin olive oil (EVOO)

For the Vidalia Onion Relish:

• 2 large Vidalia onions

• 4 red bell peppers

• ½ cup EVOO

• ½ cup white balsamic vinegar

• 12 oz lager beer

• 1 teaspoon salt (plus extra to taste)

• 1 teaspoon ground black pepper (plus extra to taste)

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Directions:

For the Lamb:

1. Remove the main fat cap from the lamb loins and trim any sinew.

2. Liberally season the lamb loins with 1 tablespoon of kosher salt on all sides. Let it sit for 5 minutes to absorb the salt.

3. Prepare a tray with a small rack near the grill for resting the meat later.

For the Chimichurri:

1. In a blender, combine garlic, Dijon mustard, salt, chili flakes, black pepper, and vinegar. Blend on high for 30 seconds.

2. Add the chopped parsley and blend again for 30 seconds.

3. On medium speed, slowly drizzle in the EVOO for 1 minute until fully incorporated.

4. Reserve the chimichurri in the fridge for up to 4 days, well-covered.

5. Massage ½ cup of the chimichurri into the lamb loins and marinate for up to 2 days.

For the Relish:

1. Preheat oven to 425°F.

2. Peel and halve the Vidalia onions. Cut each half into 8 large pieces.

3. Pulse the onions in a food processor for 30 seconds until finely diced.

4. Remove the stems and seeds from the red bell peppers and cut them into 1-inch pieces. Pulse the peppers in the food processor the same way as the onions.

5. Combine the chopped onions and peppers in a bowl with EVOO, white balsamic vinegar, lager beer, salt, and black pepper.

6. Spread the mixture evenly on a sheet pan and bake for 30 minutes, stirring halfway through.

7. Once cool, taste and adjust seasoning with additional salt, pepper, EVOO, or vinegar if needed. Set aside.

To Cook and Finish:

1. Preheat the grill to high heat and ensure grates are clean.

2. Place the lamb loins on the grill, fat-side down. Cook for 2 minutes, then quarter turn the lamb to create crosshatch marks and cook for another 2 minutes.

3. Flip the lamb and cook for an additional 4 minutes.

4. Remove from the grill and let the lamb rest for 5 to 15 minutes (if resting longer than 15 minutes, reheat on the grill briefly).

5. Slice the lamb into chops and place a tablespoon of the Vidalia onion relish on top of each chop.

6. Serve and enjoy the dish!

 “You might say this is Greek or Italian, but to me, this is also all about the American South in the summer. Southern food should be a reaction to what is growing outside in your vicinity, and when the Vidalias are in season and the tomatoes are bursting off their vines, then it is time for this wonderful salad. 

First, let’s talk about the grain of a Vidalia onion. An onion has a top and a root end. Picture those as the north and south poles. The grain runs LONGITUDINALLY in arcs from pole to pole. You want to cut the onion at the equator and then shave it into large rings against the grain. I use a mandolin for this, but you can use a knife. Just make the rings very thin. If the onion is too large for the mandolin, you can cut it in half from pole to pole and then shave against the grain, resulting in half rings.”
– Hugh Acheson

 

Ingredients:

For the Salad:

• 2 cups torn sourdough bread
• 1 tablespoon olive oil
• 1 large Vidalia onion, shaved against the grain
• Salt, to taste
• ½ cup simple vinaigrette (recipe below)
• 2 cups diced cucumber
• 1 pound heirloom tomatoes, cored and diced
• 1 cup fresh basil leaves
• 1 cup crumbled feta cheese
• 1 cup pitted Castelvetrano olives, halved

For the Simple Vinaigrette:

• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 whole clove garlic, peeled and smashed
• ½ teaspoon kosher salt

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Directions:

For the Salad:

1. Preheat oven to 350°F.
2. Toss the torn sourdough bread with olive oil and spread it on a sheet pan.
3. Toast the bread in the oven until golden brown, about 10 minutes. Remove from the oven and set aside.
4. Shave the Vidalia onion against the grain into thin rings (you can use a mandolin or a knife). If the onion is too large, cut it in half and shave it into half rings.
5. Place the shaved onions in a bowl and season with a pinch of salt and half of the vinaigrette. Toss well.
6. Add the diced cucumber, tomatoes, fresh basil, crumbled feta, and halved olives to the bowl with the onions.
7. Season with another pinch of salt and add the toasted bread.
8. Toss the salad gently and arrange it on a platter.

For the Simple Vinaigrette:

1. In a jar with a lid, combine olive oil, red wine vinegar, Dijon mustard, smashed garlic clove, and kosher salt.
2. Secure the lid and shake vigorously to combine.
3. Set aside and shake before using. Fish out the garlic before pouring over the salad.

Yield: 4 Servings

Ingredients:

• 4 Large Vidalia Onions
• ⅓ oz Parsley, chopped
• 2 tbsp Neutral Oil
• 1 tbsp All Purpose Flour
• ¼ tsp Nutmeg
• 2 tbsp Black Peppercorns, whole
• 1 ½ tsp Allspice, whole
• 2 tbsp Cumin, whole
• 1 ½ tbsp Coriander, whole
• ½ tbsp Aleppo
• 1 tsp Cinnamon
• 3 tsp Kosher Salt
• ½ lb Ground Beef
• ¼ lb Ground Pork
• ½ oz Unsalted Butter
• 1 ½ cups Heavy Cream
• 1 Whole Egg

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Spice Mix Ingredients

• 2 tbsp Black Peppercorns, whole
• 1 ½ tsp Allspice, whole
• 2 tbsp Cumin
• 1 ½ tbsp Coriander
• ½ tbsp Aleppo
• 1 tsp Cinnamon

Spice Mix Method

1. In a pan, lightly toast the peppercorns, allspice, cumin, and coriander until fragrant.
2. Transfer to a spice grinder or use a mortar & pestle to grind to a fine consistency.

Tip: You can use a blender to grind your spices, but allow them to settle before opening the lid to avoid a mess.

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Beef Farce Ingredients

• 2 tbsp Neutral Oil
• 4 Large Vidalia Onions
• ½ lb Ground Beef
• ¼ lb Ground Pork
• 2 ½ tsp Kosher Salt
• 1 tbsp Spice Mix (see above)
• ⅓ oz Parsley, chopped
• 1 Whole Egg

Beef Farce Method

1. Trim the tops and bottoms off the Vidalia onions, then cut them in half.
2. Remove the dry outer layers and carefully separate the large outer petals. Set aside.
3. Small dice the inner onions and set them aside.
4. In a pan, heat oil and sauté the diced onions slowly until caramelized.
5. Meanwhile, blanch the outer petals of the onion in salted water, then chill them in lightly salted ice water and dab dry.
6. In a bowl, mix the ground beef, ground pork, chopped parsley, chilled caramelized onions, spice mix, salt, and egg.
7. Taste a small piece of the mixture to check seasoning and adjust as necessary.

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Cream Sauce Ingredients

• ½ oz Unsalted Butter
• 1 ½ cups Heavy Cream
• 1 tbsp All Purpose Flour
• 1 tsp Spice Mix
• ¼ tsp Nutmeg
• ½ tsp Kosher Salt

Cream Sauce Method

1. In a pan, melt the butter and add flour. Cook over medium heat until the mixture turns blonde in color.
2. Whisk in the heavy cream until fully incorporated.
3. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon.
4. Add the spice mix, nutmeg, and kosher salt. Stir to combine.

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Building & Cooking

1. Preheat the oven to 425°F.
2. Fill each blanched onion petal with ½ oz of the beef filling.
3. Place the stuffed onion petals into a baking dish in a single layer.
4. Drizzle oil over the top of the packed onions and bake until golden and cooked through.

Yield: 8 Servings

Ingredients for Gumbo

• 1/2 cup all-purpose flour

• 6 Vidalia onions (about 8 cups), medium diced

• 3 fresh bay leaves (or 2 dried)

• 2 tsp fresh thyme leaves, chopped

• 1 tbsp paprika

• 1/2 tsp cayenne pepper

• 1/2 tsp ground black pepper

• 1 tsp celery salt

• 1 tsp garlic powder

• 4 cups chicken broth

• 2 tsp Tabasco

• 1 tbsp Worcestershire sauce

• 2 tsp apple cider vinegar

• 2 tsp kosher salt

• 6-8 tsp file powder

Ingredients for Vidalia Onion Potato Salad

• 1 ½ lbs baby red potatoes

• 3 quarts water

• 1/4 cup extra virgin olive oil

• 2 Vidalia onions (about 2 cups), diced small

• 1 tbsp minced ginger

• 1/2 cup celery, diced small

• 1/2 tbsp thyme leaves, chopped

• 2 hard-boiled eggs, peeled and chopped

• 1/2 cup Gherkin pickles, chopped

• 1/3 cup parsley, chopped

• 1 tbsp kosher salt

• 1 tsp Tabasco

• 2 tbsp whole grain mustard

• 1/2 cup mayonnaise

• 1 tsp apple cider vinegar

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Method for Gumbo

1. In a Dutch oven or thick-bottomed pot over medium heat, add canola oil and heat. Pat the chicken thighs dry with a paper towel, placing them skin-side down in the oil. Cook in batches until golden brown, about 8-10 minutes per batch. Flip and cook for 3 more minutes. Remove the chicken and set aside.

2. Reduce heat to medium-low and add flour to the pot to make the roux. Stir constantly with a wooden spoon or flat spatula for 30-35 minutes until the roux is the color of melted dark chocolate. Patience is key for depth of flavor.

3. Add the diced Vidalia onions to the roux and stir for 15 minutes until the onions soften.

4. Stir in thyme, paprika, black pepper, celery salt, and garlic powder for 1-2 minutes.

5. Add chicken broth, reduce heat to low, and simmer for 1 hour or until the chicken is tender and falls off the bone.

6. Season the gumbo with Tabasco, Worcestershire sauce, apple cider vinegar, and kosher salt.

7. Serve the gumbo in bowls with a scoop of Vidalia onion potato salad and a sprinkle of file powder on top.

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Method for Vidalia Onion Potato Salad

1. Bring a large pot of water to a simmer and cook the baby red potatoes for about 15 minutes, or until tender. Drain and let cool. Cut into quarters.

2. In a large bowl, combine the cooled potatoes with the Vidalia onions, ginger, celery, thyme, hard-boiled eggs, Gherkin pickles, parsley, salt, Tabasco, whole grain mustard, mayonnaise, and apple cider vinegar. Stir until well mixed.