It's Vidalia onion time! These sweet onions are on the way! What's your favorite way to eat these wonderful onions?

It's Vidalia onion time! These sweet onions are on the way! What's your favorite way to eat these wonderful onions?

Vidalia onions are a Granex variety of onion. Granex onion seeds grown in most of the world will be hot.......but in the no-sulphur soil in/around Vidalia, Georgia, the onion is sweet. Georgians have eaten Vidalias for 75 years.....and the rest of the country and some of the rest of the world found out about Vidalias about 30-40 years ago.

These onions are shipped across our great country and to many other countries as well. Cooks and chefs look forward to these sweet, crisp, juicy onions. No tears from Vidalias.

What's your favorite way to eat Vidalias? On a burger? In a salad?

Baked on the grill? Cooked in a recipe? We Georgians are serious about Vidalias, and share recipes with each other.

The Vidalia Onion Festival has a cooking contest. I've got a 25 pound bag on the way, direct from Vidalia. http://www.vidaliaonion.org/commercial/index.php Asked by charlie95 20 months ago Similar questions: Vidalia onion time sweet onions favorite eat wonderful Food & Drink > Cooking.

Similar questions: Vidalia onion time sweet onions favorite eat wonderful.

I love Vidalia onions............. This Tomato Bacon Onion Tart is one of my favorite dishes. Makes one 9 inch tart, for 4-6 hungry people 1 ½ lbs sliced tomatoes 3 tablespoons olive oil 1 large Vidalia onion 2 large garlic cloves 4-5 slices thick slab bacon 10-12 basil leaves 2 cups sharp white cheddar, grated 2/3 cup gruyere, grated 2/3 cup mayonnaise, good quality Fresh ground pepper Basic pastry dough for one tart Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.

Core tomatoes, then slice them into ½ inch thick slices and lay them on the baking sheet. Thinly slice the onion and lay them on the other half of the baking sheet. Drizzle the oil evenly on top of the onions and tomatoes, baking them till wilted and slightly browned.

This takes about 30 minutes. Set aside. Prepare you tart dough and roll to a thickness of about 1/8 inch thick.

Line your pan with dough, prick the sides and bottom. Line with parchment paper and dried beans and partially bake. Let cool.

Prepare your bacon, removing when crisp. Dry on paper towels and break up into 1 inch pieces. Sprinkle the cheddar cheese on the cooled tart.

Layer tomatoes, overlapping them on top and then scatter the onions on the tomatoes. Sprinkle the garlic which has been crushed and finely chopped on top of the onions, with the bacon bits. Gather the basil leaves in a pile, roll them and thinly slice the long ways on the roll before sprinkling on top.

Whip the mayonnaise till light and spreadable. Place dollops evenly on the tart and spread to cover. Sprinkle the gruyere on top of the mayonnaise and bake in a 400 degree oven for 25 to 30 minutes or until the top is a golden brown.

Let cool for about 10 minutes, remove the ring and serve. Sources: Damon Lee Fowler Cookbook .

Oh there are so many different ways! One of my favorite ways to use/eat Vidalia onions is by making... French Onion Soup Ingredients 8 onions, sliced 2 cloves garlic, minced 1/3 cup olive oil 2 tablespoons all-purpose flour 8 cups beef stock 1/4 cup dry white wine 1/2 teaspoon dried thyme 1 bay leaf Salt and pepper 1 loaf French bread 2 cups grated Gruyere Directions Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well.

Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.

Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler. Here is something you don't hear of everyday but oh so good!

Vidalia Onion Pie Ingredients 3 cups thinly sliced Vidalia onions 3 tablespoons butter, melted 1 (9-inch) prebaked deep-dish pie shell 2 eggs, beaten 3 tablespoons all-purpose flour 1/2 cup milk 1 1/2 cups sour cream 1 teaspoon kosher salt 4 slices bacon, crisply cooked and crumbled Directions Preheat oven to 325 degrees F. In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned.

Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions. In a small bowl, beat the eggs and the flour together to combine.

Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes.

Transfer to a serving platter and serve. Sources: A. K's Kitchen .

Almost any way I love them just sliced on a sandwich with mustard. I like them added to any sandwich and I have recently had my first french fried onion flower and I really like that. I plan to learn how to do that.

Here in Texas we have the sweet 1540 onion developed by A&M University and will remind you of the Vidalia from Georgia.

1 They're "pikers" compared to "Walla Walla Sweet Onions. " This user has been banned from Askville.

1 They're "pikers" compared to "Walla Walla Sweet Onions. " .

They're "pikers" compared to "Walla Walla Sweet Onions.

Charlie95 replied to post #1: 2 Ha! Walla Wallas are good.......and so are Texas Sweets..........but they're not as good as Vidalias.

Ha! Walla Wallas are good.......and so are Texas Sweets..........but they're not as good as Vidalias.

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