Halibut Smothered In Vidalia Onions Food

HALIBUT SMOTHERED IN VIDALIA ONIONS

Steps:

• Preheat oven for 375°F.
• Slice vadalia onions.
• Chop parsley and green onion into small pieces.
• In skillet saute onion, green onion and parsley in 1 TBSP of margarine until vadalia onion is tender.
• Remove from heat.
• In a measuring cup mix mayonnaise, dill weed, pepper, salt, lemon juice together.
• In a bowl add the sauteed onion, green onion and parsley.
• Add the mayonnaise mixture to the sauteed items and mix together.
• Melt the remaining tablespoon of margarine. (I use the microwave).
• In a baking dish spread the melted margarine in the bottom.
• Place the halibut in the baking dish.
• Place the onion/mayonnaise mixture on top of the fish.
• Bake fish in the oven at 350 F for 20 minutes or until fish is flaky.
• Enjoy!

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

VIDALIA ONION SOUP

Steps:

• Melt the butter with the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.
• Add the garlic and cook for 1 minute. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes. Stir in the flour and cook for 2 minutes. Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes. Season with salt and pepper and discard the thyme.
• Preheat the broiler.
• Divide eight 16-ounce ovenproof crocks between 2 baking sheets. Put a slice of bread in the bottom of each crock. Fill each crock until three-quarters full. Place another slice of baguette over each soup and divide the cheese on top. Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2 to 3 minutes. Remove from the broiler and top each with a dollop of parsley pesto.
• Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until combined.
• Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

VIDALIA ONION RELISH

Steps:

• Peel and thinly slice onions. Soak for 2 to 4 hours in the sugar, vinegar, and water. Drain well and toss with mayo and celery salt.