CREAMED VIDALIA ONIONS
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.
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
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.
VIDALIA CORNBREAD (PAULA DEEN)
Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.
Provided by KaraRN
Categories Breads
Time 38m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Spray 8-inch square baking pan with vegetable oil cooking spray.
- In a medium saucepan, melt the butter and saute 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.
- These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.
CORN AND VIDALIA ONION SALAD
Steps:
- Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
- Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
- Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
- Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.
VIDALIA ONION CORNBREAD - PAULA DEEN
I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes!
Provided by Skipps Kitchen
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Spray 8 inch square bake pan with cooking spray.
- In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
- Remove the pan from the heat and pour into Mixing bowl.
- Add remaining ingredients reserving 1/2 cup of the cheese.
- Pour into prepared pan.
- Top with 1/2 cup of cheddar cheese.
- Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.
Nutrition Facts : Calories 723.8, Fat 53.3, SaturatedFat 30.6, Cholesterol 172, Sodium 1171.5, Carbohydrate 47.1, Fiber 4.2, Sugar 14.6, Protein 15.7
VIDALIA ONION BAKE
The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. -Katrina Stitt, Zephyrhills, Florida
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 506mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein.
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