Vidalia® Sweet Onion Omelet
 This recipe utilizes any leftover meats that you may have in your refrigerator.  Great for Sunday Brunch accompanied by fresh fruit or for a quick, after work, supper.

    4 eggs
    1/2 cup chopped vidalia sweet onions
    1/4 cup milk
    1/2 cup shredded mozzarella
    Salt and pepper to taste
    1/4 cup chopped ham, chicken, turkey, beef or any of your favorite meat

Combine all ingredients,  in oiled omelet or frying pan cook as you would other omelets.  Serves 2

                                               

Southern Style Potatoes & Onions

    3 medium baking potatoes
    2 jumbo or 3 medium Vidalia Sweet Onions
    1/2 stick butter or margarine
    Salt and pepper
    Paprika
    Parsley flakes
    1/2 cup water

Wash potatoes, slice 1/4 inch thick, leaving peel on.  Peel and slice onions.  Layer potatoes and onions in 2 to 3 quart casserole.  Salt and pepper to taste.  Add water.  Slice butter into pats and spread on top of layers.  Sprinkle with paprika and parsley flakes.  Cover and bake at 375° for 30 minutes.  Uncover and continue to bake for 15 minutes.  A perfect side dish for any entree.  Serves 6.

                                                

Baked Fish with Vidalia® Sweet Onions

    1  2lb trout, bass or flounder
    Juice of 1/2 lemon
    Salt and pepper
    1/2 lemon sliced thin
    1 medium to large Vidalia Sweet Onion sliced thin
    5 pats of butter or low fat margarine
    Dry parsley flakes
    1/4 teaspoon paprika

Place clean-whole fish in baking pan or dish.  Salt and pepper to taste.  Squeeze lemon juice over fish.  Place lemon, onion slices, and pats of butter on fish.  Sprinkle with parsley flakes and paprika.  Bake at 325° for 1 hour or until fish is firm.

NOTE:  For a large dinner party, several fish can be baked in a large baking pan.

                                               

Blooming Vidalia

     1 large or 2 medium Vidalia Onions
     Buttermilk
     Flour or cracker meal
     Cooking oil

You may serve individual flowers to guests using medium onions as a container for chicken, seafood, or pasta salad, or as a container for your favorite dip on a buffet bar or hors d' oeuvre tray.

Trim the root end of onion carefully, leaving fully intact.  For large petals, make 4 crosswise cuts to 1/2 inch of bottom of onion.  For smaller petals, make 6 to 8 cuts.  Place onion in container and marinate thoroughly in buttermilk* for at least 1/2 hour.  The longer, the better.  Use your favorite breading to coat onion.  (Flour or cracker meal)

Place onion in wire deep-fry basket.  If cooking more than one at a time, they should not touch.  Cook in hot oil until golden brown.  Drain thoroughly.

*The buttermilk forms a protective film on the onion, making the batter remain crisp when deep fried.     


                                               

 

10 Quick Tips About Vidalia® Onions

  1. Add chopped Vidalia Onions to a stir-fry just before it's done.
  2. Garnish canned soups with diced Vidalia Onion for extra crunch and a fresh, sweet flavor.
  3. Freshen up deli coleslaw, tuna and potato salad with diced Vidalia Onion.
  4. Make a sandwich of sweet butter and paper thin-slices of Vidalia Onion on thinly sliced white bread.
  5. Mix cream cheese and diced smoked salmon.  Pile onto a wedge of Vidalia Onion and garnish with capers.
  6. Mix diced Vidalia Onion with grated lemon or lime peel or parsley.  Sprinkle over cooked pasta or fish.
  7. Stir finely diced Vidalia Onion into mashed potato just before serving.
  8. Toss your favorite greens with sliced Vidalia Onion, pears and bleu cheese.
  9. Toss diced Vidalia Onion into cooked frozen mixed vegetables just before serving.
  10. Create a sauce for poached fish by stirring diced Vidalia Onion, capers and chopped parsley into sour cream.
 



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