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 CUSTARD
MMMmm Onion custard Imagine that! If you love onions you'll love this recipe. Igot this recipe from the Vidalia web pages and posted it for a request - it sounds good.I would serve it as a main dish with a green salad and crusty rolls - any other ideas?
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
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 PIE
Steps:
- For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
- Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
- Preheat oven to 450 degrees F.
- For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.
VIDALIA ONION PIE WITH BACON AND CHEESE
Vidalia onions are an exceptionally sweet variety of onion (some devotees insist they can be eaten out of hand like apples) that are grown in and around the town of Vidalia in southeastern Georgia. Other types of sweet onion - such as Walla Walla and Maui - or red onions can be used instead. Prep time does not include chilling.
Provided by Alan in SW Florida
Categories Savory Pies
Time 1h45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 766.4, Fat 51.6, SaturatedFat 28.9, Cholesterol 276.9, Sodium 595.3, Carbohydrate 53.9, Fiber 3, Sugar 5.8, Protein 22.6
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
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.
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