FRIED VIDALIA ONION
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 17
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.
ONION 'MARMALADE'
Onions become sweet and mild if they are slowly cooked. Use this "marmalade" as a topping for grains, a sandwich spread or a bruschetta topping.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 1h30m
Yield Makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
VIDALIA ONION MARINADE
Make and share this Vidalia Onion Marinade recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Low Protein
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the vinegar, oil, brown sugar, onion, rosemary and pepper.
- Pour over desired meat and marinate in the refrigerator for 1-4 hours. Turn meat occasionally.
VIDALIA ONION MARMALADE
Make and share this Vidalia Onion Marmalade recipe from Food.com.
Provided by Gloria 15x
Categories Spreads
Time 30m
Yield 1-2 cups
Number Of Ingredients 8
Steps:
- Saute the onion in hot oil over medium high heat with the salt, pepper, and cayenne. Cook stirring often for about 10 to 12 minutes, or until the onions are golden.
- Add the sugar and cook for 2 minutes, stirring constantly.
- Add the vinegar and parsley and cook for 1 minutes.
- Remove from heat, cool and serve.
- Can be stored in airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 524.2, Fat 27.9, SaturatedFat 3.7, Sodium 2349.9, Carbohydrate 66.8, Fiber 9.5, Sugar 28.6, Protein 6.2
VIDALIA ONION MARMALADE
Provided by Food Network
Time 30m
Yield 2 to 2 1/2 cups
Number Of Ingredients 8
Steps:
- Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
- Can be stored in airtight container in the refrigerator for up to 1 week.
MARINATED VIDALIA ONIONS
My husband, Raymond, and I grow a large crop of Vidalia onions with our son and daughter-in-law. So it's no wonder onions are always on my menu. Here a light dressing really complements the sweet onions.-Ruby Jean Bland, Glennville, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.
Nutrition Facts :
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VIDALIA ONION MARMALADE RECIPE BY ADMIN - THE DAILY MEAL
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4/5 (1)Estimated Reading Time 1 minServings 15Calories 36 per serving
- Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and become slightly browned.
- Add the remaining ingredients into the pot with the seeds. Cover the pot and raise the temperature to medium high. Allow the onions to sweat on the heat for approximately 20 minutes, stirring the pot a few times throughout.
- After 20 minutes, remove the cover and continue to cook the ingredients on medium heat until most of the liquid is reduced and the onions are dark in color — approximately 45 minutes to one hour.
- Marmalade can be stored for two weeks in the refrigerator and for three months in the freezer in an airtight container.
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