Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 Karen: You know I'm a Georgia girl and would have Vidalia onion recipes for you, didn't you? Here are a bunch I found. I know the owners of this company and can highly recommend them if anyone would like to order onions or any of their Vidalia onion products. There are also recipes and cookbooks on their website: http://www.blandfarms.com Karen Recipes to follow: Baked Stuffed Vidalia Onions Baked Vidalia Onions Caramelized Onion & Roasted Garlic Bisque Onion Blossom (Bland sells a kit, BTW) Roasted Vidalia Onion Soup Rosemary Glazed Vidalia Onions Southwestern Onion Rings * Exported from MasterCook * Baked Stuffed Vidalia Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Vidalia onions 1 t Olive oil 1/2 c TVP flakes or granules 1/2 c Hot water 1/2 ts Marjoram 1/2 ts Cumin 1/2 ts Salt 1 pn Cayenne pepper 1/2 c Fine breadcrumbs 1/2 c Vegetable stock 1/2 c Grape juice or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. " Vegetarian Times " February, 1992 - - - - - - - - - - - - - - - - - - - Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); 2g Protein; 13g Carbohydrate; trace Cholesterol; 475mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Vidalia Onions Recipe By :Southern Living® Magazine - May 2000 Serving Size : 4 Preparation Time :0:00 Categories : Onions Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Vidalia onions 1/4 cup butter -- cut into pieces 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup shredded Parmesan cheese PEEL onions, leaving root ends intact. Cut each onion into eights, cutting to, but not through, root ends. PLACE each onion on a lightly greased 12-inch square of aluminum foil. Press butter evenly into onions; sprinkle with salt, pepper, and cheese. Wrap onions in foil, and arrange in a 13 x 9-inch pan. BAKE at 400º for 1 hour. Source: " Michelle Ettenger - Alpharetta, Georgia " - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 17g Total Fat; (67% calories from fat); 9g Protein; 10g Carbohydrate; 45mg Cholesterol; 992mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion-and-Roasted Garlic Bisque Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Jan/ Feb '97 Soups/Stews/Chowders Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large whole garlic head 1 1/2 tablespoons olive oil -- divided 9 cups thinly sliced Vidalia or other sweet onion (about 4 large) 2 1/2 cups sliced leek (about 2 medium) 1 teaspoon salt -- divided 1 teaspoon dried thyme 2 tablespoons all-purpose flour 1/3 cup dry white wine 3 (10 1/2-ounce) cans vegetable broth 2 cups 2% low-fat milk 6 tablespoons fat-free sour cream Toasted caraway seeds (optional) Preheat oven to 350º. Remove white papery skin from garlic head (do not peel or separate the cloves). Rub 1 1/2 teaspoons oil over garlic head; wrap in foil. Bake at 350º for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and leek; cook 30 minutes, stirring often. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated. Place half of onion mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired. Serving Size: 1 cup soup and 1 tablespoon sour cream. Source: " Cooking Light, January/February 1997, p.130 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 8g Total Fat; (23% calories from fat); 11g Protein; 46g Carbohydrate; 9mg Cholesterol; 1405mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3506 0 20230 3891 0 0 0 0 0 0 0 5283 * Exported from MasterCook * Onion Blossom Recipe By :Easy Everyday Cooking Serving Size : 4 Preparation Time :0:00 Categories : Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil for frying 1 large Vidalia onion 3 cups cold water 2 large eggs -- lightly beaten 1/2 cup beer or club soda 1/2 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1. Preheat oil in a large saucepan to 375 degrees. Peel onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through. 2. Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer, and milk in a medium bowl. Mix flour and baking powder in a separate bowl. 3. Dip onion in egg mixture, then into flour mixture, making sure the onion is well coated. 4. Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper. VARIATION: For a lighter, crisper breading, use self-rising flour instead of the all-purpose. - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 4g Total Fat; (12% calories from fat); 11g Protein; 52g Carbohydrate; 98mg Cholesterol; 438mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Vidalia Onion Soup Recipe By :Gerry Klaskala Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Vidalia onions -- peeled, or other sweet onions 2 tablespoons unsalted butter -- melted 32 ounces vegetable stock 2 bay leaf 1/4 bunch thyme 1/2 teaspoon salt -- to taste 1/2 teaspoon freshly ground black pepper -- to taste OPTIONAL* SEE LOWER FAT NOTE 1/2 cup unsalted butter -- cut into cubes Place the onions in a roasting pan with a cover or a Dutch oven. Coat with melted butter and season with salt and pepper. Add the bay leaf, thyme, and 1/4 of the stock and cover the pan with foil and then the lid. Place the pan in a preheated 325°F (160°C) oven for 2 1/2 hours. Remove onions from the roasting pan and place in a large sauce pan or stock pot. Add the remaining stock and simmer for 30 minutes. In a blender or food processor, carefully puree the onion mixture until smooth . Pour the mixture back into the pan and add the butter, a few cubes at a time. Stir until the butter is incorporated. Adjust seasoning with salt and pepper before ladling into warm soup bowls. Makes approx 6 ( 1 cup ) servings. NOTE: The town of Vidalia, Georgia has given the world one of the best tasting onions there is. These large, yellow onions are sweet enough to eat like an apple and chef Gerry Klaskala has used them to their fulllest in this wonderful and easy to prepare soup. JENN'S LOWER FAT NOTE: omit the 1/2 cup butter cut into cubes at the end of the recipe. ( It is really not needed and the soup tastes good without it Sent by: Cory grammaco MC Formatted by: Jennifer Hall <ladyevelyn - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 22g Total Fat; (61% calories from fat); 5g Protein; 26g Carbohydrate; 53mg Cholesterol; 1183mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Per serving: 226.3 cal, 21.3g (83.2%) fat, 1.6g fibre, 1053mg sodium Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary-Glazed Vidalia Onions Recipe By :Cooking Light 2000 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry red wine 2 tablespoons sugar 1 tablespoon fresh rosemary -- chopped, or 1 teaspoon dried rosemary 1 tablespoon lemon juice 1/8 teaspoon ground cloves 1/8 teaspoon ground black pepper 2 medium Vidalia onions -- or other sweet onion, unpeeled (about 1 1/4 pounds) cooking spray 2 teaspoons olive oil Preheat oven to 400º. Combine first 6 ingredients in a small saucepan, bring to a boil. Reduce heat to medium, cook, uncovered, until reduced to 1/2 cup (about 1 minutes). Set aside. Cut the onions lengthwise in half. Place the onions, cut sides down, in a small baking dish coated with cooking spray. Drizzle olive oil over onions. Cover onions and bake at 400º for 25 minutes. Uncover and bake 20 minutes. Remove onions from oven. Turn the onions over, and pour the wine mixture over the onions. Bake for an additional 20 minutes or until the onions are tender, basting every 5 minutes. Serve onions with wine mixture. Serving size: 1 onion half and about 1 tablespoon glaze). Calories 105 (23% from fat); fat 2.7g (sat 0.4g, mono 1.7g, poly 0.4g); protein 1.8g; carbohydrates 19.9; fiber 2.8g; cholesterol 0mg; Source: " Cooking Light May 2000 " S(Formatted by): " Lindell Martin on April 28, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Onion Rings Recipe By :Bon Appetit, June, 1996 Serving Size : 4 Preparation Time :0:00 Categories : " Post " Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups buttermilk 2 large Vidalia onions (about 2 lbs) cut into 1/4 " thick rounds & separated into rings Vegetable oil -- (for deep frying) 3 cups all purpose flour 3 tablespoons ground cumin 3 tablespoons chili powder 1 tablespoon salt 1 tablespoon cayenne pepper Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350 ° F. Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 4g Total Fat; (26% calories from fat); 10g Protein; 18g Carbohydrate; 9mg Cholesterol; 1921mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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