Vidalia Onions

[Guest guest]

I hope I haven't sent these already! For those of you who live outside of

Georgia, vidalia onions can be mail ordered from Bland Farms (800) 843-2542. I

am in no way affilitated with them, just know about them, and have heard good

things about them.

 

* Exported from MasterCook *

 

Caramelized Onion Tart

 

Recipe By : Southern Living, April, 1999

Serving Size : 6 Preparation Time :0:45

Categories :

Amount Measure Ingredient -- Preparation Method

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3 pounds large sweet onions -- sliced

2 tablespoons olive oil

1 teaspoon salt

1/2 17.25 pkg frozen puff pastry sheets -- thawed

1/2 cup shredded Parmesan cheese Garnish: fresh

-- rosemary sprigs

 

• COOK onion in hot oil in a large skillet over low heat, stirring often,

 

30 to 35 minutes or until onion is caramel colored. Stir in salt, and set

mixture aside. • UNFOLD pastry sheet; fit into a 9-inch square tart pan. •

BAKE at 4000 for 15 to 20 minutes or until browned. Remove from oven. Press

pastry with the back of a spoon to flatten. Top with caramelized onion;

sprinkle with Parmesan cheese. Bake 5 more minutes. Garnish, if desired.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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* Exported from MasterCook *

 

Grilled Onion Salad

 

Recipe By : Southern Living, April, 1999

Serving Size : 4 Preparation Time :0:20

Categories :

Amount Measure Ingredient -- Preparation Method

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4 large sweet onions

1/3 cup balsamic vinegar

2 tablespoons walnut oil

2 tablespoons honey

1 teaspoon salt

8 cups mixed salad greens

3/4 cup chopped fresh parsley

3/4 cup chopped pecans -- toasted

 

• PEEL onions, leaving root end intact. Cut each onion vertically into

quarters, cuffing to within 1/2 inch of root end. Cut each quarter vertically

into thirds. Place in a shallow dish

 

• WHISK together vinegar and next 3 ingredients. Pour over onions; cover and

chill 2 hours.

 

• DRAIN onions, reserving vinaigrette mixture.

 

• GRILL onions, covered with grill lid, over medium-high heat (350 to 400) 10 to

15 minutes or until tender Place each onion on 2 cups salad greens; drizzle with

reserved vinaigrette. Sprinkle with parsley and pecans.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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* Exported from MasterCook *

 

Onion Risotto

 

Recipe By : adapted from Southern Living, April, 1999

Serving Size : 6 Preparation Time :0:10

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound fresh asparagus

2 pounds sweet onions (cut in half) -- thinly sliced

2 garlic cloves -- pressed

2 teaspoons salt

2 tablespoons olive oil

1 package Arborio rice -- (16-ounce)

8 cups warm vegetable broth

1 cup dry white wine

1/2 cup shredded Parmesan cheese

 

• SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. • SAUTE

onion, garlic, and salt in hot oil in a Dutch oven until tender Add rice; cook,

stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook,

stirring often, until liquid is absorbed. • REPEAT procedure with remaining

broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and

wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve

immediately.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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* Exported from MasterCook *

 

Onion Soup

 

Recipe By : adapted from Southern Living, April, 1999

Serving Size : 10 Preparation Time :0:20

Categories :

Amount Measure Ingredient -- Preparation Method

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4 pounds large sweet onions

2 garlic cloves -- minced

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 14 oz can vegetable broth

1 cup water

1 teaspoon pepper

1 tablespoon chopped fresh rosemary

1/4 teaspoon salt

3 14 oz cans vegetable broth OR

equivalent amount of imitation b**f broth

1 cup Merlot wine

6 baguette slices -- toasted

6 1 ounce slic farmers cheese

 

• CUT onions in halt'; cut halves into slices. • COOK onion and garlic in hot

oil in a Dutch oven over low heat, stirring often, 40 to 45 minutes or until

onion is caramel colored. • STIR in flour; cook, stirring constantly, 2

minutes. • STIR in vegetable broth and next 4 ingredients; cook, stirring to

remove particles from bottom of Dutch oven. Stir in 3 cans of vegetable broth

or imitation beef broth and wine; bring to a boil. Reduce heat, and simmer 20

to 30 minutes or until thickened. • TOP each serving with a bread slice and a

cheese slice.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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