Vidalia Onion Souffle 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 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.

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.

Steps:

• In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
• In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.

Steps:

• Preheat oven to 375 degrees.
• Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
• Melt 2 tablespoons butter in a medium saute pan.
• Add Vidalia onion and cook 2 minutes.
• Add crabmeat and heat.
• Add chives and a pinch each of salt and white pepper then set aside.
• Melt remaining butter in a saucepan over medium heat.
• Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
• Remove from heat.
• In glass measuring cup, heat milk for 2 minutes in a microwave.
• Pour hot milk into flour mixture and stir with a wire whisk until smooth.
• Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
• Return to heat and whisk until thickened, about 1 minute.
• Remove from heat and whisk in egg yolks, one at a time.
• Stir in crab mixture, add salt and pepper to taste.
• Set aside.
• Beat egg whites with a pinch of salt until stiff but not dry.
• Gently stir half the egg white mixture into crab mixture.
• Stir in the cheese.
• Fold in remaining egg whites.
• Pour mixture into prepared mold.
• Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
• Individual souffles will bake in 25 to 30 minutes.
• Serve immediately.

Steps:

• Combine all ingredients.
• Bake at 350 degrees for 15 minutes.
• Serve as a dip with corn chips or a spread with crackers.

Steps:

• In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.

Steps:

• Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
• Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
• Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.

Steps:

• Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
• Heat oil in a large pot.
• Add leek and celery cooking until softened but not browned.
• Remove onions from foil, quarter and add to pot.
• Add chicken stock and sherry.
• Simmer about 45 minutes.
• Stir in cream and thyme and remove from heat.
• In batches, puree mixture in a blender until smooth.
• Add salt and pepper to taste.
• Garnish each serving with chives.
• . Serve immediately.

Steps:

• In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. , Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly.