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Utah Bob #35998

Who all likes them Vidalia onions?

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Posted (edited)

If’n you do, trust me on this recipe. It’s awesome.
 

Jody’s VIDALIA ONION CASSEROLE

1 1/2 cup of corn muffin mix

1 egg - beaten

1 15 oz can of creamed corn

1/3 cup milk

1 large Vidalia onion

1/2 stick of margarine or butter

1 cup of sour cream

1/2 cup of grated sharp cheddar cheese

1/4 tsp salt


heat oven to 350°
Chop and sauté the onion in the butter
Add sour cream, cheese, and salt to the onion

Combine muffin mix, egg, creamed corn, and milk and pour into a buttered casserole dish

Pour the sautéed onions over the muffins corn mix.
Bake uncovered at 350° for 40-45 minutes
 

Try not to eat it all in one sittin. :wub:
 

Edited by Utah Bob #35998
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I'll skip the Cheese but otherwise sounds delicious.

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Posted (edited)

I like 'em, an Walla Walla, but on top of a big old juicy burger, with pickles and mustard and onions.

Edited by Badger Mountain Charlie SASS #43172
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Posted (edited)
48 minutes ago, Utah Bob #35998 said:

If’n you do, trust me on this recipe. It’s awesome.
 

Jody’s VIDALIA ONION CASSEROLE

1 1/2 cup of corn muffin mix

1 egg - beaten

1 15 oz can of creamed corn

1/3 cup milk

1 large Vidalia onion

1/2 stick of margarine or butter

1 cup of sour cream

1/2 cup of grated sharp cheddar cheese

1/4 tsp salt


heat oven to 350°
Chop and sauté the onion in the butter
Add sour cream, cheese, and salt to the onion

Combine muffin mix, egg, creamed corn, and milk and pour into a buttered casserole dish

Bake at 350° for 40-45 minutes
 

Try not to eat it all in one sittin. :wub:

 

 

Would I be correct in assuming that once you have saute'd the onions they go into the buttered casserole dish and the batter gets poured over them?

Saving the recipe, likely make it this weekend if I can find the onions.

Hmmm...and a big glass of buttermilk to wash it down.

Edited by Subdeacon Joe

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Posted (edited)

Outside of Georgia I can't recall ever seeing a Vidalia Onion. :(

Edited by Sedalia Dave

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3 minutes ago, Sedalia Dave said:

Outside of Georgia I can't recall ever seeing a Vidalia Onion.

I see “Vidalia Onions” often, even at Costco. That's why I don’t think they are really Vidalia. More Vidalia are sold than were produced.

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26 minutes ago, Subdeacon Joe said:

 

 

Would I be correct in assuming that once you have saute'd the onions they go into the buttered casserole dish and the batter gets poured over them?

Saving the recipe, likely make it this weekend if I can find the onions.

Hmmm...and a big glass of buttermilk to wash it down.

No. Just the opposite. Onions go on last.

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10 minutes ago, Marshal Mo Hare, SASS #45984 said:

I see “Vidalia Onions” often, even at Costco. That's why I don’t think they are really Vidalia. More Vidalia are sold than were produced.

Quote

It can be called a Vidalia only if it's grown in one of 20 counties designated by the the Vidalia Onion Act of 1986. The Vidalia onion was named Georgia's official state vegetable in 1990.


While Vidalias may vary somewhat from farm to farm and season, if they say Vidalia on the label they better be from Gawja!

https://www.exploregeorgia.org/blog/10-things-you-didnt-know-about-vidalia-onions

 

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14 minutes ago, Utah Bob #35998 said:

No. Just the opposite. Onions go on last.

 

 

Thanks.  I guess my way it would be more like an onion cobbler.

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10 minutes ago, Subdeacon Joe said:

 

 

Thanks.  I guess my way it would be more like an onion cobbler.

You want the onion goodness to filter down through the muffin mix.

 

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Back a few years ago,the New Mexico State University developed a new strain of onion called the 10-13.Purported to be named after the day it was developed.

It was supposed to be the sweetest onion  available anywhere.They were on the consumer market only briefly because the commercial market snapped them up for institutional use,pre-made onion rings and such.

The wife and I were living in Las Cruces,NM at the time and got to try them.I've never had anything like them since.

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Sorry Bob. Gonna pass on this one. Onions, in my opinion, were created by a wicked stepmother to torture their young stepvictims. I just can't do it. 

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1 minute ago, Michigan Slim said:

Sorry Bob. Gonna pass on this one. Onions, in my opinion, were created by a wicked stepmother to torture their young stepvictims. I just can't do it. 

It doesn’t actually taste like an onion dish. I know that sounds weird.

 

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3 minutes ago, Utah Bob #35998 said:

It doesn’t actually taste like an onion dish. I know that sounds weird.

 

oh right. My mom used to say "You can't even taste them." Lol. 

It does sound good though, I must admit.

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1 hour ago, Utah Bob #35998 said:

It doesn’t actually taste like an onion dish. I know that sounds weird.

 

Reminds me of an argument between a friend of mine and his father.

 

but dad, I don't like beans inchili

 

GO AHEAD AND EAT IT, YOU CAN'T TASTE THE BEANS

 

then why put them in?

 

FOR THE FLAVOR.

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2 hours ago, Utah Bob #35998 said:


While Vidalias may vary somewhat from farm to farm and season, if they say Vidalia on the label they better be from Gawja!

https://www.exploregeorgia.org/blog/10-things-you-didnt-know-about-vidalia-onions

 

True, but not a law enforcement priority.

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26 minutes ago, Marshal Mo Hare, SASS #45984 said:

True, but not a law enforcement priority.

In Vidalia,  the law enforcement priority is the speed trap on the west side of town.

 

Vidalia and the neighboring town of Ty Ty are notorious for being speed traps.

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Posted (edited)

The recipe sounds great.  I’ll ask my wife to look for them, but we won’t be too concerned if she cannot find Vidalia onions.  She’ll use a different variety.

 

It sure sounds good.   Thanks!

 

 

Edited by Cat Brules

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14 minutes ago, Cat Brules said:

The recipe sounds great.  I’ll ask my wife to look for them, but we won’t be too concerned if she cannot find Visalia onions.  She’ll use a different variety.

 

It sure sounds good.   Thanks!

 

 

The sweetness of the onion  is really important in the recipe so if you can’t find. Vidalias try a Walla Walla or other sweet variety.

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7 hours ago, Utah Bob #35998 said:

The sweetness of the onion  is really important in the recipe so if you can’t find. Vidalias try a Walla Walla or other sweet variety.


 
I am interested now, so I guess I’m going to research “onions“.  :)   ;)

 

Cat Brules

 

 

 

 

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Two things make an onion sweet.

 

1. The variety

 

2 The soil it is grown in.

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16 hours ago, Michigan Slim said:

Sorry Bob. Gonna pass on this one. Onions, in my opinion, were created by a wicked stepmother to torture their young stepvictims. I just can't do it. 

 

I hate the flavor of onions too, but they have magical properties and in small quantities bring out the flavor of some dishes.  When I'm making something that needs an onion I use shallots because they're more like a hybrid of onion and garlic. 

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Taint no substitute for Puyallup Sweet Onions.  Second to Nuthin

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You got me salivating!  I just bought a 3 lb bag of real Georgia Vidalias and all the other ingredients.  I plan to give it a shot tomorrow. 

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Posted (edited)
11 minutes ago, Marshal Mo Hare, SASS #45984 said:

I’m not going to buy a box that says “mix”.  Does this sound right to you?

 

 

D97E53C3-7B0D-41A7-8265-32ADC631C57E.jpeg

 

Skip the sugar!!!!!

 

INGREDIENTS

1 cup yellow cornmeal ($0.24)

1 cup all-purpose flour ($0.15)

4 tsp baking powder ($0.24)

1/2 tsp salt ($0.02)

1 cup milk ($0.31)

1 large egg ($0.27)

1/4 cup cooking oil ($0.08)

INSTRUCTIONS

Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined well.

In a separate bowl, whisk together the milk, egg, and oil.

Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.

Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.

Edited by Sedalia Dave

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36 minutes ago, Dawg Hair, SASS #29557 said:

Bob, just made it.  Awesome, but not for the diet conscious!:D

Absolutely. That’s why I only make it about 2 times a year. ;)

 

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10 minutes ago, Sedalia Dave said:

 

Skip the sugar!!!!!

 

INGREDIENTS

1 cup yellow cornmeal ($0.24)

1 cup all-purpose flour ($0.15)

4 tsp baking powder ($0.24)

1/2 tsp salt ($0.02)

1 cup milk ($0.31)

1 large egg ($0.27)

1/4 cup cooking oil ($0.08)

INSTRUCTIONS

Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined well.

In a separate bowl, whisk together the milk, egg, and oil.

Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.

Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.

 When I make cornbread, I do it from scratch. But for this recipe the small box of Jiffy Corn muffin mix is quick and works fine.

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If you want to try something that really and truly tastes better than it sound, try a peanut butter and Vidalia onion sammich.  Awesome!

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On 7/13/2020 at 8:44 PM, Sedalia Dave said:

Outside of Georgia I can't recall ever seeing a Vidalia Onion. :(

Here in Florida Vidalias just roll down from Gawja.  We get them anytime of the year.  Now, chocolate covered pecans is a different animal.  You got to cross I-10 and sneak up on them vendors on the side of I-75.

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