ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Vidalias Forever.....
New Posts  All Forums:Forum Nav:

Vidalias Forever.....

post #1 of 13
Thread Starter 
Summers here and so are the vidalias, and they are particularly sweet this year. If this were not an international web site, I would propose the Vidalia as the national vegetable. There is a national bird (but think it should have been the turkey as Ben Franklin suggested) so there ought to be a national vegetable. We will soon be in the dog days of summer (well...here in the southern US anyway :))....so any candidates for a national (or international) vegetable. Other than raw, what are other preparations for the world renouned vidalia?
post #2 of 13
Onion rings

Onion relish (caramelized onions, garli, rosemary or thyme, brown sugar and balsamic vinegar)
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 13
Thread Starter 
Onion rings....thats a major food group....right :lol:?
post #4 of 13
I just peel 'em, cut them in half, then pop them into a cast iron pan
with a little sweet butter, 300 degree oven, 2 hours, pure heaven...
one of my earliest memories is my mom eating raw vidalia onions in the
car with a little half can of country club beer......that was back in the
days of no car seats.....she would just put us in a cardboard box on the
floorboards and say a prayer to Jesus.......
post #5 of 13
I suspect they might be like Spanish onions. Large, whitish-yellow and slightly sweet?

If so - added to an onion marmalade, would make a good use of the veg.:lips:
post #6 of 13
Actually, Ishbel, generally large, whitish, and incredibly sweet. Vidalia is one of the few places in the U.S. that is a legally controlled designation based on geography.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #7 of 13
Then I'll pass! I don't like 'sweet' onions.:)
post #8 of 13
I know you said other than raw, but I must add:

Mix them in with raw fish!


I believe that Vidalia onions are related to Maui sweet onions. I've never touched a Vidalia, but have enjoyed many Maui Sweet Onions! It is so nice to cut into one of these onions, and then while squinting, realize that there won't be any tears this time because these babies are special.:bounce: That's what's so great about them! I know, this is a thread about cooked Vidalia sweet onions, but I can't help in pointing out how they can be eaten raw in dishes where inexpensive yellow onions will have your eyes pouring.
post #9 of 13
I've bought several pounds of Vidalias this year and mine haven't been much milder than the normal yellow onions I buy. They are nothing like I remember them being even 20 years ago.

Oh yeah, I grew up in the Vidalia Onion region of Georgia. I lived in that area for about 20 years! It's unreal the things people do with the onions. I've heard of people making dessert pies, cakes, and other strange items using them. I have a Vidalia onion recipe book that has lots and lots of neat treats.

Beer Battered Onion rings are good!
I like to put to peel them and cut the tops off, then put a dab of butter, bit of worcestershire, and a little brown sugar on top, wrap in foil, and grill until soft.
post #10 of 13
I visited the Isle of Wight one year when they were holding their annual Garlic festival. I tried (BLECH) the garlic ice-cream. It was up there with sweetbreads as one of my least favourite flavours!

The Isle of Wight Garlic Festival
post #11 of 13
Have never tried them, well ok showing ignorance - never heard of them - (being outside the US) but it sounds like they would make a great onion tart, if they are nice and sweet. Or baked with a fruity stuffing
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #12 of 13
onions - - pickled in my martini :roll:
post #13 of 13
I heart vidallias! It's a sure sign summer is here to a Southerner! :D
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Vidalias Forever.....