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Who all likes them Vidalia onions?


Utah Bob #35998

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On 7/13/2020 at 6:44 PM, Sedalia Dave said:

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

Well a passle of em make it here every year. This crop seems to be better than last years.

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On 7/13/2020 at 4:45 PM, 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

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:
 

Got one in the oven right now, though with Mayan sweet onion, Vidalias are hard to find out here.  Gonna have it with sweet hot mustard chicken thighs and greens.

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4 minutes ago, Clay Mosby said:

Got one in the oven right now, though with Mayan sweet onion, Vidalias are hard to find out here.  Gonna have it with sweet hot mustard chicken thighs and greens.

Mmmm Chicken Thighs!

We're having what's left with Turkey and gravy in a couple of hours.

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Yep, something about that red Georgia clay brings out the yum in onions. I’m going to share that recipe with Sharyn. Vidalia onions are a staple in this house.

 

I like to slice them into medallions, add sliced home grown tomatoes, a little pepper, a little salt, some oil and vinegar and it’s time to eat.

 

Another option is slice them into medallions, lightly dust with Parmesan cheese, maybe just a pinch of garlic powder, then broil to taste (about 10 minutes for me). Messy and oily, but tastes great.

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