Vidalia Onion Custard Food

VIDALIA ONION PIE

Steps:

• Mix Ritz cracker crumbs and melted butter.
• Press mixture into an 8-inch pie plate.
• Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
• Beat eggs with milk, salt, and pepper and pour over onions.
• Sprinkle with cheese and paprika.
• Bake at 350 degrees F for 30 minutes or until firm in the center.

SWEET ONION CUSTARD

Steps:

• 1. Using very low heat, saute onions in butter in a large covered skillet for 30 minutes. Onions should brown a bit and carmelize. Cool onions.
• 2. In a mixing bowl beat together milk and eggs, stir in cooled onions, salt, and pepper. Pour mixture into a buttered casserole dish and bake at 325 degrees until golden brown, about 40-45 minutes.

VIDALIA ONION PIE WITH BACON AND CHEESE

Steps:

• MAKE THE PASTRY: In a large bowl, combine the flour and salt. With a pastry blender or two knives, cut the butter in until the mixture resembles coarse meal. Blend in the sour cream. Sprinkle on 1 tablespoon of the water and work it into the dough, adding up to 1 more tablespoon of water to form a dough that can be gathered into a ball. Pat the dough into a disc shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim the overhang to an even 1/2-inch all the way around. fold the overhang over and crimp the dough to form a decorative border. Prick the bottom of the crust lightly with a fork. Refrigerate the pie shell for 30 minutes.
• Preheat the oven to 400 degrees. Line the pie shell with foil and fill with dried beans or pie weights. Bake for 8 minutes. Remove the foil and beans, and bake the pastry for 8 to 10 minutes longer, or until lightly golden. Remove the pie shell from the oven and reduce the the oven temperature to 375 degrees.
• MAKE THE FILLING: In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
• In the bacon fat, saute the onions over medium heat until softened but not browned, about 10 minutes.
• Meanwhile, in a medium bowl, whisk together the eggs, milk, sour cream, flour, nutmeg, and pepper.
• Spread the onions evenly over the bottom of the pie shell. Sprinkle the reserved bacon and the cheese evenly on top. Pour the custard mixture into the pie shell and bake for 20 minutes, or until the custard has set and the top is golden brown.
• Serve pie warm, garnished with the parsley.

VIDALIA ONION CUSTARD BREAD

Steps:

• In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

SWEET ONION CUSTARD BREAD

Steps:

• In large frying pan, melt butter over medium-high heat.
• Saute onions 10 to 15 minutes or until light golden brown.
• Set aside 2 tbsp of this mixture for the topping.
• In large bowl, combine flour, baking powder and salt.
• Stir in milk, egg and 1/2 cup cheese.
• Add remaining onions.
• Pour into a greased 9 inch pie plate.
• Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
• Drizzle with melted butter.
• Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
• Cool slightly, cut into wedges.

VIDALIA ONION CUSTARD

Steps:

• Saute onions in the butter, stirring occasionally, until onions are soft& golden Let onions cool to room temp.
• Meanwhile whisk the eggs, milk& egg yolk together, add salt, nutmeg& pepper Stir in the cooked onions, mix well.
• Pour into an oven proof buttered dish (1 1/2 qt size).
• Bake at 325F for 40-50 minutes or until a knife comes out clean when inserted in the center Sprinkle with chives serve hot.

FRIED VIDALIA ONION

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

VIDALIA ONION CUSTARD BREAD

Steps:

• In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
• In a large bowl, combine the flour, baking powder and salt. Beat egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds.
• Melt remaining butter; drizzle over the top. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.