VIDALIA ONION CUSTARD BREAD
"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.
Provided by Taste of Home
Time 50m
Yield 8-10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
VIDALIA ONION CORNBREAD
This is a gluten free adaptation of Paula Deen's recipe. I've made this several times, and it has quickly become one of my family's favorites. I use organic yellow cornmeal and whole buttermilk. I really could not imagine dill (of all things) in a cornbread recipe, but it is really good with it! This bread also reheats...
Provided by Anna Bartness
Categories Savory Breads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
- 2. Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
- 3. Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
- 4. Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.
SWEET PICKLED VIDALIA ONION
Sweet Pickled Vidalia Onion
Provided by Canning Homemade
Categories Salad
Time P1DT10m
Yield 40
Number Of Ingredients 7
Steps:
- Prepare 8 half pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- Cut your onions in half and using a food processor slice the onions thinly or use the shredding blade. If you have a mandolin you could do it on the thin slice or use a knife!
- In a large stainless steel pot bring vinegar and sugar to a simmer till sugar dissolves.
- Add onions, thyme, celery seed, mustard seed, and dill weed. Simmer for 10 minutes and remove from heat.
- On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½" headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
SWEET ONION BREAD SKILLET
Because there are only a few ingredients in this recipe, you'll get the best results if you use the finest quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.
Nutrition Facts : Calories 415 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 776mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 2g fiber), Protein 11g protein.
VIDALIA ONION CORNBREAD
This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread.
Provided by mightyro_cooking4u
Categories Grains
Time 38m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
- In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
VIDALIA ONION CORNBREAD
Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.
Provided by Paula Deen
Categories bbq classics comfort food Family Supper guys night southern tailgating vegetarian
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
- In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
VIDALIA SWEET ONION BREAD
I found this recipe in the Las Vegas Review Journal.The Zelzah Shriners are bringing 40,000 lbs. of onions to LV to sell. This was one of the recipes that was printed from Folsom Farms in Glennville, GA.
Provided by BeckyF
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Grease a loaf pan 12x8x2 inch baking pan.
- Saute onions in 3 tablespoons butter.
- When onions cool add sour cream.
- Set aside.
- Combine salt, eggs, and milk.
- Add to biscuit mix and stir until moistened.
- Lightly fold in sauteed onion and sour cream mixture.
- Turn into pan and bake for 30-45 minutes, with the time depending on the choice of pan.
- Serves 8.
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- Peel the onion and cut it in half. With the 1 half of onion slice it into very thin slices. With the other half you can diced part of it and slice the rest. I prefer having as much of it sliced as possible.
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- Add the oil to your skillet and heat on medium high heat. Arrange the onion slices in a single layer over the bottom of the skillet, adjusting the slices to fill as much of the surface as possible. Cook the onions, without moving them, for about 8 minutes, or until they are starting to soften and turn golden on the bottom (take care not to let it burn.) Remove from the heat.
- Whisk together the cornmeal, flour, baking powder and salts in a large mixing bowl. Blend in the cheese.
- In a separate bowl whisk together the eggs, buttermilk, and melted butter, mixing well to break up the eggs.
10 VIDALIA ONIONS SUBSTITUTES [IN COOKING, MAKING PICKLES ...
From smarterhomemaker.com
- White Onions. White onions are one of the most effective substitutions for Vidalia onions for many reasons. First, white onions provide similar characteristics with a sweet flavor and texture.
- Shallots. A familiar food to those who consider themselves foodies, shallots are smaller than onions with a slightly oval shape. Though they may be small, they are mighty!
- Chives. Considered a green vegetable, chives taste mildly like onions. Found in supermarkets or grown in the home, they are a commonly utilized vegetable in many dishes.
- Spring Onions. Considered youthful onions, they are pulled before the bulb has a chance to expand which means they are long and slim with green tops. Spring onions work both raw and cooked; it’s even possible to eat the bulb with the green stalks.
- Brown Onions. Considered a dry onion with a solid flavor, they have more sulfur than white onions which makes them stronger. They give quite the punch when substituted for Vidalia onions, but the change could still work in many cooked dishes.
- Garlic. Found in many recipes that call for onions, garlic is a good last-resort substitute for Vidalia onions. Garlic has many of the same characteristics as onions and is surprisingly part of the onion family.
- Walla Walla. Another type of sweet onion, the Walla walla onion, is a wonderful substitute for Vidalia onions. The sweetness of these onions comes from the sulfur the soil in which they grow contains, rather than the sugar amount of sugar in the onion.
- Yellow Onions. Zesty and crunchy yellow onions are popular onions for many dishes. Although not necessarily labeled as the best substitute, they work when the cook is in a pinch.
- Red Or Purple Onions. Spicier than the Vidalia onion, red or purple onions are a common sight in most grocery stores. Since the onion does hold a sweet flavor, even if it is spicier, it works very well in the place of Vidalia onions when a substitute is necessary.
- Potato Onions. These medium-sized bulbs are known as underground or Egyptian onions. Sweet but mild, they aren’t as pungent as garlic making them more appealing.
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