Roasted Corn With Smoked Bacon And Caramelized Vidalia Onions Food

CHEESY CARAMELIZED ONION BACON DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
• Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
• Preheat the broiler.
• Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
• Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
• Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!

SMOKED BACON WRAPPED FRENCH VIDALIA ONION

Steps:

• 1. Peel and cut about 1/2" of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
• 2. With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
• 3. Brush onions with olive oil.
• 4. Liberally sprinkle seasoning over each onion.
• 5. Wrap bacon slices around each onion; secure with a toothpick.
• 6. Prep smoker to 250 degrees F.
• 7. Combine basting sauce ingredients in a mixing bowl.
• 8. Put 2 tablespoons of sauce in the center of each onion.
• 9. Smoke for 2 hours.
• 10. Baste every 30 minutes.
• 11. The last 5-10 minutes, place cheese inside and around onions allowing melting.
• 12. Garnish with parsley.

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.

CORN AND VIDALIA ONION SALAD

Steps:

• Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
• Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
• Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
• Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE

Steps:

• Preheat oven to 375 degrees F.
• Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
• Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.