Vidalia Onion Recipes
(from other places on the Web)
Vidalia Onion Recipes
(from other places on the Web)
Onion Muffuletta Sandwich
Vidalias star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too.Can be prepared in 45 minutes or less but requires additional unattended time.
1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried1 24-inch long French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham,
mortadella, salami, provolone cheese and mozzarella cheese)Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.
Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.
Serves 4.
This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese with hot peppers (about 3ounces)
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and
chopped coarse.Prepare grill.
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer
onion as grilled to a bowl, separating rings.Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until
undersides are golden brown, about 1 minute.Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.
Serves 2 generously.
Enjoying the Whole Vidalia Onion
The use of Vidalia Onions in the following recipes add a delicate sweetness. But do be sure to savor the flavor all by themselves!
Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole. Top with a pat of butter. Either microwave for 7 minutes on high, or bake at 400 F until tender, about 45 minutes.TIP: To make Vidalias even crispier for use in sandwiches, peel and cut the onions into slices or wedges and place in a bowl of ice water for about 30 minutes.
Sweet Onion, Apple and Chicken Salad
* To roast walnuts: Place in a dry pan over low heat, stirring frequently, until golden, about 5 minutes.In a large serving bowl place apples, chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.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* walnuts Creamy Apple Dressing (recipe follows) YIELD: 4 portions, 8 cups
In a small bowl combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt & pepper.YIELD: about one cup1/2 cup plain low fat yogurt 1/4 cup reduced-calorie mayonnaise 1/4 cup frozen apple juice concentrate, thawed 1 tablespoon lemon juice 1-1/4 teaspoons salt 1/8 teaspoon ground black pepper Per portion: 387 calories, 30 mg protein, 40 mg carbohydrate, 13 gm fat, 885 mg sodium, 79 mg cholesterol
Sweet & Sour Vidalia Onions and Cucumbers
In a medium bowl toss together cucumbers, Vidalia onions and carrot; set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve.YIELD: 6 portions, 6 cups3 cups peeled, seeded and thinly sliced cucumbers 1-1/2 cups thinly sliced Vidalia onions 1/2 cup grated carrot 1/2 cup white vinegar 1/4 cup sugar 2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed 1/2 teaspoon salt 1/4 teaspoon ground black pepper Per portion: 61 calories, 1 gm protein, 15 gm carbohydrates, 0 gm fat, 194 mg sodium, 0 mg cholesterol
Vidalia Onion & Ham Bruschetta
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 portions4 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 Note: Onion and ham mixture can also be served cold as a sandwich filling in hollowed-out hard rolls or pita breads.
Per portion: 245 calories, 12 gm protein, 36 gm carbohydrate, 6 gm fat, 916 mg sodium, 16 mg cholesterol
Vidalia Onion and Pear Salsa
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 cups2 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 Per portion: 38 calories, 1 gm protein, 9 gm carbohydrate, 0 gm fat, 282 mg sodium, 0 mg cholesterol
Pasta With Shrimp and Vidalia Onion Oriental
Cook fetucine according to package directions; drain; place in a large bowl and set aside. Preheat broiler.Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper. On a rack of a broiler pan place Vidalia onion and red bell pepper. Lightly brush vegetables with soy mixture. Broil until vegetables just start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp turn pink, about 1 minute; turn and broil until cooked through, about 1 minute longer. Add shrimp and vegetables to pasta.8 ounces uncooked fettucine 1/2 cup soy sauce 1/4 cup rice wine vinegar 1 teaspoon ground ginger 1 tablespoon oriental sesame oil 1/8 teaspoon ground red pepper 5 cups Vidalia onion wedges 1 cup sweet red bell pepper cut in 1-inch chunks 1 pound extra large shrimp, peeled and deveined 2 teaspoons cornstarch In a small saucepan combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring constantly, until thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta; serve immediately. Sprinkle with toasted sesame seeds, if desired.
YIELD: 4 portions
Per portion: 413 calories, 30 gm protein, 56 gm carbohydrate, 8 gm fat, 2,218 mg sodium, 194 mg cholesterol
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