Marinated Vidalia Onions Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

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.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.

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.

Steps:

• Combine first 5 ingredients.
• Add onions and carrots to coat.
• Cover, and refrigerate 24 or more hours, stirring occasionally.

Steps:

• Slice the onions ¼ inch thick and separate the rings.
• Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
• Marinate at least 24 hours before serving.

Steps:

• Toss 6 chicken breast in a gallon sealed bag. Mix 1 1/2 cups dressing with 2 Tbsp. honey for marinade and add to bag. Marinate for at least 2 hours or overnight.
• Preheat grill or skillet. Add marinated chicken breast and start to grill.
• Mix the remainder of dressing and honey and brush onto chicken while cooking. Chicken should take approx 10-15 minutes, turning every 2.

Steps:

• Preheat oven to 350.
• Slice off the bottom and top of the onion, but do not peel.
• Place in an oiled baking pan and brush them with oil.
• Sprinkle with salt.
• Cover with parchment paper and bake for 30 minutes.
• Remove the paper and sprinkle each onion with balsamic vinegar.
• Return to the oven for another 30 minutes.
• Remove the outer peel of the onion and serve hot.

Steps:

• Preheat oven to 350 degrees.
• Peel onions and cut in half crosswise.
• Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
• Combine honey and remaining ingredients.
• Turn onions over. Brush half of the honey mixture over the onions.
• Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.