Vidalia Onion Kugel 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 oven to 350 degrees F.
• Stir together first 3 ingredients in a large bowl.
• Combine flour and next 3 ingredients, gradually stir into egg mixture.
• Set aside.
• Melt butter in a large skillet over medium heat, add onion and cook, stirring often, 30 to 40 minutes, or until onion is caramel colored.
• Remove onion from heat.
• Stir onion into egg mixture and spoon into a lightly greased 13 x 9-inch baking dish.
• Bake for 30 minutes or until set.

Steps:

• Place vegetables in a strainer. Rinse with cool water until water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel. Combine grated vegetables with egg, flour , salt and pepper. Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2-3 tablespoons of vegetable mixture per pancake drop mixture into skillet. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side. Serve with sour cream.

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Steps:

• Cut each onion into approximately 8 wedges.
• Place wedges on a large sheet of aluminum foil.
• Slice butter into dabs and place on top of the onion.
• Add garlic, bouillon cube, and seasoning salt.
• Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
• Place foil package on the hot grill for 30 to 40 minutes, turning frequently.