F rom appetizer to dessert, on the grill or in the kitchen, these
onions are a flavorful addition to any part of your meal. Vidalia
Onions’ delicious savory flavor will captivate your taste buds,
leave no aftertaste and. at the same time, add nutritional value to
your diet. Use the following recipes and enjoy a sweet Vidalia
Onion meal right in the comfort of your own home. Your family
will have “no tears” to cry over these dishes.
For a free recipe brochure with more delicious recipe ideas,
send a stamped, self-addressed #lO envelope to:
iDiscover* i£e Wonders
Vidaha Onion Committee
P. O. Box 1609-FF
Vidalia, GA 30475
The Absolutely Best
Fried Vidalia Onion Rings
Several large Vidalia Onions
1 cup all-purpose flour
1 teaspoon salt
11/2 teaspoons baking powder
1 egg, separated
3/4 cup milk
1 tablespoon salad oil
Slice omofis into rings In one bowl, mix
together flour, salt and baking powder In
another bowl, beat egg yolk then stir in
milk and salad oil Add contents of bowl
two to bowl one, stirring until smooth In a
third bowl, beat egg white until soft peaks
form then fold into contents in bowl one,
stirring until smooth Dip onion rings into
batter and deep fry until golden brown
Grilled Vidalia Kabobs
pictured
1 pound beef, chicken or shrimp
3 medium Vidalia Onions,
quartered
1 zucchini squash, sliced
1 yellow squash, sliced
2 medium green or red peppers,
cut into pieces
6 cherry tomatoes
Marinating Sauce:
1/4 cup diced onions
1 teaspoon salt
2/3 cup red wine vinegar
1/2 teaspoon thyme
2 tablespoons olive oil
1/2 teaspoon dry mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
Mix all ingredients together
Slice beet or chicken into bite-size
pieces II using shrimp, peel, leaving tails
intact Place beet, chicken or shrimp m
shallow dish Pour marinade over and
refngeiale foi 2—t hours
Remove beef, chicken or shrimp Irom
marinade, rescrse Place all vegetables
and meat on skewers with alternating
colors Grill beef tor 12-15 minutes,
chicken lor 15- 20 minutes or shrimp for
6-8 minutes Turn and baste kabobs
frequently with rcsened marinade Serve
on a bed ol nee
Vidalia Onion Blossom
Salad with
Raspberry Vinaigrette
pictured
Cut onion into blossom, cut about 3/4
inch off top of onion, peel onion Cut
into onion 12 to 16 vertical wedges, but
do not cut through bottom (root end)
Chill in ice water Serve on a bed of
mixed greens, sweet peppers and carrots,
etc Garnish with fresh raspberries
Drizzle with raspberry vinaigrette (oil,
vinegar, raspberries), salt and pepper
Baked or Grilled Vidalia
Sweet Onions
Peel onion (one per person) and make
cross approximately 3/4 inch deep in top
of onion Sprinkle with Worcestershire
sauce Slap on 2 pats butter, wrap in foil
and bake at 375 degrees for 45 minutes
OR place on hot gnll while you’re
grilling your favorite meat
have a higher water and sugar
content than storage onions,
making them susceptible to
bruising, and therefore, they must
be handled with care. The key to
preserving them and to prevent
bruising is to keep the onions cool,
dry and separated. Favorite
iOMhods of storage are to wrap
onion separately
"iftjifcper towels or newspaper and
p&iWi ia the refrigerator, lay onions
ondevaled racks or screens (not
touching) in a cool place or hang in
aCpni, dry, well-ventilated area in
tbetegs of clean sheer panty hose
Preheat oven to 325 degrees Coal an knot between each onion
BxBx2 inch or a I l/2-quart baking dish '\(t £
with pan spray Coat a large nonstick ’* , «ffCr a distinctly different flavor
skillet with pan spray Heat skillet on 'Snider and sweeter than any
medium heat and add the onions As other onions, so they are excellent
onions begin to cook, stir, add the water in salads and sandwiches where
(or broth) and cover Continue to cook hot onions would be overpowering
covered on medium heat until the onions Thick slices perfect 0 n ham
aic clear, stirring 3or 4 times To the - _ 3i . ,
onions add the cooked nee, cheese, watei binders or with grilled steak.
chestnuts and evaporated skim milk Mix *, are a good source of Vitamin C, are
well Add salt to taste Turn into baking low in calories and are fat-, choles
chsh and bake for 45 minutes Garnish d sodium . free
with chopped chives (Tum re6 '
Baked Vidalia Onion and
Rice Au Gratin
2 1/2 pounds (7-8 medium)
Vidalia Onions, cut in I'' wedges
1/4 cup water or chicken broth
2 cups cooked rice
1 cup finely shredded nonfat
Cheddar cheese
1 cup (5-ounce can) sliced water
chestnuts, drained
3/4 cup evaporated skim milk
Salt to taste
FVedi chopped chives for punish
Sweet Facts About
Vidalla Onions
Vklalia Onions...
are a Georgia-grown yellow granex
hybrid known for its sweet, mild
flavor first grown in 1931 in
Ibombs County, Georgia These
OBions have developed an inter
national reputation as the “world's
.sweetest onion.” Their mild flavor
is due to the unique combination
orTaops and climate found in the
20-county production area
■re harvested from late April
through mid-June. You can usually
find them in your grocery store
through mid-July. However, due
to the introduction of controlled
atmosphere storage, stored Vidalias
are available through December.