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Vidalia Onions, A Spring Treat

Spring, a time for Vidalia onion recipes

By DONNA B. STINNETT, Gleaner features editor
Henderson,  KY     May 18, 2006

pictureAlong with strawberries, there are other foods that scream spring. For me, one of those foods is Vidalia onions. It's exciting when they show up at the grocery store. There are other varieties of sweet onion that are good, but in my book they don't approach an honest-to-goodness Vidalia.


Here are some recipes for using those sweet onions:




Vidalia Casserole



1/2 cup butter or margarine

4 medium Vidalia onions, sliced in 1/4 inch rings

15 saltine crackers, crushed

1 (10.75-ounce) can cream of mushroom soup

2 eggs beaten

1/2 to 3/4 cup milk

1 cup shredded sharp cheddar cheese



Melt butter in large fry pan. Sauté onions over medium heat until clear. Reserve 4 tablespoons of cracker crumbs for topping and place remaining crumbs in the bottom of a lightly greased 2-quart casserole. Remove onions from pan with slotted spoon. Combine all ingredients. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20-30 minutes or until brown and bubbly.

Yields 6 servings.



Vidalia & Cheese Quesadillas



1 tablespoon butter or margarine

1 Vidalia onion, sliced

6 small flour tortillas

1 cup shredded cheddar cheese, divided

1/3 cup finely diced red pepper

24 cilantro (coriander) leaves



In a large skillet, melt butter over medium heat, sauté onion until softened. Lay tortillas on work surface; sprinkle cheese on half of each tortilla. Divide onions evenly among tortillas; placing over cheese. Top with red pepper and cilantro. Sprinkle remaining cheese over cilantro leaves. Fold plain half of tortilla over filling; press down gently. Heat large, lightly greased, non-stick or cast-iron skillet over medium-high heat. Place folded quesadillas in hot pan; cook until golden brown, turn and cook other side, Remove from pan; cut each into 3 triangles. Serve warm.

Makes 18 quesadillas.



Whole Grilled Onions



4 large sweet onions

Salt and pepper




Remove any dry skin and stem from onions. Working from the top, core the onions, leaving a cavity about 1 inch across and almost through to the bottom of the onion. Salt and pepper the onion cavities, then fill with butter.

Sprinkle onions all over with salt and pepper; wrap in foil, gathering at the top and twisting to seal. Cook in closed grill in for about 1 to 1 1/2 hours over medium indirect coals. Open foil 10 minutes before serving and leave on the grill for more smoked flavor.


Features Editor Donna Stinnett can be reached at 270-831-8344, or