The Vidalia onion has the distinction of being called the "world's sweetest onion." And rightly so. Its mellow, yet juicy-sweet flavor is the result for the mild climate and unique soil combination found only in a designated area of South Georgia.
Each April, lovers of these succulent bulbs eagerly await the start of the Vidalia season which, until recently, lasted a mere three months. Now thanks to improved storage techniques, these sweeties are available right through December.
How To Buy:
Vidalias are light golden-brown, and will have a white interior. Typically, their shape is slightly rounded on the bottom and somewhat flat on the top or stem end. They should be firm with so soft spots.
How To Store:
One Medium Raw Onion:
Cook fettucine according to package directions; drain; place in large bowl; set aside. Preheat broiler.
Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper. On a rack of a broiler pan place Vidalia onion and red bell pepper. Lightly brush vegetables with soy mixture. Broil until vegetables just start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp just turn pink, about 1 minute; turn and broil until cooked through, about 1 minute longer. Add shrimp and vegetables to pasta.
In a small saucepan combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring constantly, until thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta; serve immediately. Sprinkle with toasted sesame seeds, if desired.
Yield: 4 portions
Preheat oven to 425 degrees F. Place a 13 x 9 x 2-inch baking pan in oven for 5 minutes. Add onions; sprinkle with oil, stirring to coat. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes. Add chicken broth, thyme, bay leaf and red pepper; stir to combine. Cover tightly with foil; bake 20 minutes to blend flavors. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of and electric blender; process until the onions are coarsely puréed; repeat with remaining mixture. Serve hot, garnished with chives.
Yield 4 to 6 portions, 5-1/2 cups
Variation: Cream of Roasted Vidalia Onion Soup: Just before serving, stir 1/3 cup warm heavy cream into the puréed soup.
Provided by Vidalia Onion Committee
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified September 2007
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