Saturday Night Vidalia Onions Food

SWEET VIDALIA ONION RELISH

Steps:

• In an extra large glass mixing bowl, combine chopped onions and shredded cabbage. Dissolve salt into 4 cups of water and pour over onions and cabbage. Allow to soak overnight.
• Drain onions and cabbage and set aside.
• In a large saucepan add apple cider vinegar and light brown sugar. Stir until brown sugar has dissolved. Add dry mustard, turmeric and remaining 1/2 cup water. Stir together.
• Add flour and stir until a thick paste is formed. Whisk in celery seed and mustard seed.
• Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper.
• Continue to boil for an additional 5 minutes.
• Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
• While onion relish mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
• Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 15 minutes. Remove from water bath and allow to cool on the counter.
• Serving Suggestions: Wonderful mixed into egg, chicken or tuna salad. Add a 1/2 teaspoon to the top of deviled eggs or top your just grilled hamburgers with 1 tablespoon.

SATURDAY NIGHT VIDALIA ONIONS

Steps:

• Prepare a fire in a charcoal grill or preheat oven to 350 degrees.
• Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often.
• To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.
• Recipe courtesy Paula Deen

SATURDAY NIGHT VIDALIA ONIONS

Steps:

• Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.
• Trim and slice from the top of each onion, and peel the onion without cutting off the root end.
• Using a potato peeler, cut a small cone shaped section from the center of the onion.
• Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end.
• Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper.
• Wrap each onion in heavy duty foil and place the onions directly onto the hot coals.
• Cook the onions for 45 minutes turning every so often.
• To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

VIDALIA ONION QUICHE

Steps:

• Preheat oven to 350°.
• Melt butter in a large frying pan, and add sliced onions.
• Sautéuntil transparent. Set aside to cool.
• Sprinkle 1 cup of cheese in the bottom of the pie plate.
• Add the cooled onions.
• Mix together eggs, cream, salt and pepper.
• Pour over the onions and top with remaining cheese and chives.
• Bake for 40 - 50 minutes, or until mixture is set.
• Allow to cool slightly before serving.