Current weather

  • Overcast
  • 39°
    Overcast
  • Comment

Authentic Vidalia Onions

Georgia's official state vegetable

Posted: April 2, 2013 - 4:12pm  |  Updated: April 3, 2013 - 9:19am

Vidalia’s 36th annual Vidalia Onion Festival is scheduled to take place April 18 to 21 in anticipation of the area’s spring harvest of the world-famous Vidalia onion – Georgia’s official state vegetable.What accounts for the Vidalia onion being so famously sweet is the sulfur-deficient soil and the mild climate in the Southeastern region of Georgia where the Vidalia onion is grown. So special is the Vidalia onion, in fact, that the Vidalia Onion Act of 1986 requires that before anyone wishing to use the U.S. certified Vidalia® mark on any products containing fresh Vidalia onions must first apply to the Georgia Department of Agriculture for a license. When purchasing your supply of Vidalia onions, select onions that are free of mold and mildew and are relatively heavy for their size. Because Vidalia onions (and really all onions) have a short shelf life, the Vidalia Onion Committee recommends wrapping them individually in paper towels and storing them in the refrigerator. Keeping onions dry is also very important, and for best flavor, do your best to use them within one week of purchase. For additional recipes and information on versatile sweet Vidalia onions and the upcoming Vidalia Onion Festival, visit www.vidaliaonion.org, or call 912-537-1918.

 

Sue Ade is a syndicated food columnist with broad experience and interests in the culinary arts. She has resided and worked in the lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Vidalia Shortcake

Sweet Times Contest Winner

Recipe courtesy Vidalia® Onion Committee

2 cups biscuit mix*

2/3 cup milk

4 tablespoons butter, divided

3 Vidalia onions, thinly sliced

¼ cup golden raisins

1 tablespoon red pepper jelly*

1 cup sour cream

2 eggs, lightly beaten

2 tablespoons sugar

 

Heat oven to 450 degrees. Combine biscuit mix, milk and 2 tablespoons melted butter to form a soft dough. Press dough over bottom of a 9 inch springform pan; set aside. Melt remaining butter in a large skillet. Cook Vidalia onions in butter over medium heat for 10 minutes or until tender. Add raisins and jelly; cook, stirring, 1 minute. Spread onion mixture over dough. Blend sour cream, eggs and sugar; pour over onion mixture smoothing the top. Bake 10 minutes. Reduce oven temperature to 350 degrees, and bake an additional 30 minutes. Serve warm cut into wedges. *Kitchen Ade note: for the purposes of this recipe, I used Bisquick biscuit mix and Harry & David’s Red Jalapeño Pepper Jelly. Served with fruit, this makes a nice breakfast dish.

Vidalia® Onion, Lump Blue Crabmeat and Tomato Salad

by Brian Stapleton, Corporate Executive Chef,

ARAMARK Harrison Lodging

Recipe and photograph courtesy Vidalia® Onion Committee

½ cup white wine vinegar

¼ cup sugar

Pinch salt

Pinch pepper

1 medium Vidalia® onion, peeled and thinly sliced

1 small cucumber, peeled and thinly sliced

1 medium vine-ripe red tomato, diced

1 medium vine-ripe yellow tomato, diced

12 ounces fresh blue lump crabmeat, picked over to remove shell fragments

¼ cup virgin olive oil

4 scallions, thinly sliced

4 basil leaves, julienned

 

In a large bowl, combine vinegar, sugar, salt and pepper. Add Vidalia® onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. To serve, divide salad among four chilled plates. Makes four servings

Primavera Pizza

Recipe and photo courtesy of the Vidalia Onion Committee

1 pound pizza dough

1¼ cups grated smoked mozzarella

1 cup drained diced canned tomatoes, with Italian seasonings

10 thin asparagus spears

4 slices (about ¼-inch-thick) Vidalia® onion

3 ounces soft fresh goat cheese

1 teaspoon dried oregano leaves

Olive oil to drizzle

Heat oven to 400 degrees; oil a large baking sheet or 12-inch ovenproof skillet. Roll out dough to a 12-inch round, leaving edges thicker to create a crust. Arrange pizza dough on oiled baking sheet or in skillet. Top dough evenly with smoked mozzarella, leaving about a 1-inch border of crust around the edge; scatter diced tomatoes over cheese. Trim and discard woody ends from asparagus. Cut spears diagonally crosswise into 1 ½- to 2-inch pieces. Combine asparagus pieces and Vidalia Onion slices (separated into rings) in a small bowl; lightly drizzle with olive oil. Spread asparagus and onions on top of pizza. Pinch or cut off bite-size pieces of goat cheese and scatter on top of vegetables. Sprinkle oregano over all, drizzle lightly with olive oil and bake on lowest rack in oven 20 to 25 minutes, or until crust is dark golden.

  • Comment

Spotted

Please Note: You may have disabled JavaScript and/or CSS. Although this news content will be accessible, certain functionality is unavailable.

Skip to News

« back

next »

  • title http://spotted.peninsulaclarion.com/galleries/321268/ http://spotted.peninsulaclarion.com/galleries/321253/ http://spotted.peninsulaclarion.com/galleries/321248/
  • title http://spotted.peninsulaclarion.com/galleries/321243/ http://spotted.peninsulaclarion.com/galleries/321208/ http://spotted.peninsulaclarion.com/galleries/320593/
  • title http://spotted.peninsulaclarion.com/galleries/321173/ http://spotted.peninsulaclarion.com/galleries/321163/
My Gallery

CONTACT US

  • 150 Trading Bay Rd, Kenai, AK 99611
  • Switchboard: 907-283-7551
  • Circulation and Delivery: 907-283-3584
  • Newsroom Fax: 907-283-3299
  • Business Fax: 907-283-3299
  • Accounts Receivable: 907-335-1257
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING

MORRIS ALASKA NEWS