Vidalia Onion Risotto 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 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.

Steps:

• Mix Ritz cracker crumbs and melted butter.
• Press mixture into an 8-inch pie plate.
• Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
• Beat eggs with milk, salt, and pepper and pour over onions.
• Sprinkle with cheese and paprika.
• Bake at 350 degrees F for 30 minutes or until firm in the center.

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:

• In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Steps:

• Heat broth in saucepan and keep hot on low burner.
• Heat oil in saucepan over medium heat.
• Add onions and garlic, saute 2 minutes.
• Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
• Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
• Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
• This will take approximately 20 minutes, rice should be tender, al dente.
• Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
• Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
• Garnish with sprig of parsley.
• Risotto should be served immediately!

Steps:

• Heat oil in saucepan over medium heat.
• Add onion and garlic, saute 1 minutes.
• Stir in rice.
• Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
• Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
• Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
• Spoon into serving bowl and top with 1/3 cup feta and pepper.

Steps:

• Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
• Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
• Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
• Let the mixture cool then transfer it into jars and refrigerate overnight.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
• Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.