Four Corners Farms: Your Sweetest Connection to VIDALIA ONIONS

Four Corners Farms

Discover the Wonders of Vidalia Onions

Stuffed Vidalia Onions

Ingredients:

4 Large Vidalia Onions, Peeled

1 Package 10 ounce Frozen Green Peas

4 ounces Fresh Mushrooms, Sliced

1/4 Teaspoon Thyme Leaves, Crushed

1/8 Teaspoon Pepper

2 Tablespoons Butter/Margarine

1/4 Cup Hot Water

1/2 Teaspoon Instant Chicken Bouillon Granules

Directions:

Slice tops off Vidalia onions; hollow out center of each onion, leaving 1/4-inch thick shell. Place onion shells in 8x8 baking dish with cover. Combine peas, mushrooms, thyme & pepper. Fill each onion with 1/4 of vegetable mixture. Dot each onion with 1/2 tablespoon butter, set aside. Combine water and bouillon, pour over onions. Put cover on dish and microwave on high 7-10 minutes or until tender, rotating onions halfway through cooking time. Baste with cooking liquid. Let stand (covered) for 3 minutes before serving. Yield 4 Portions.

Sweet Vidalia Onion Salad

Ingredients:

3 Cups Thinly Sliced Vidalia Onions

1 Large Head of Lettuce, Torn in Bite Sizes

8 Hardboiled Eggs, Sliced

Dressing

1/2 Cup Mustard

1/2 Cup Mayonaise

Onion Salt to Taste

1/8 Teaspoon lemon and Pepper Seasoning Salt

2 Teaspoons White Vinegar

Directions:

Mix all ingredients together. Make layers of salad by starting with 1/2 lettuce, 1/2 Vidalia onion, 1/2 eggs. Pour 1/2 dressing over the combination. Repeat layers. Use remaining dressing on top. Cover and chill for 2 hours.

Fried Vidalia Onion Rings

Ingredients:

2 Large Vidalia Onions

1 Cup Buttermilk

1 Egg Yolk, Slightly Beaten

1 Tablespoon Vegetable Oil

2/3 Cup Flour

3/4 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Egg White

Oil for Shallow Frying

Directions:

Peel onions, cut into 1/4 inch slices. Separate into rings. Combine buttermilk, egg yolk, and vegetable oil. Combine flour, baking, and salt. Add buttermilk mixture to dry ingredients. Stir just until combined. Beat egg white until stiff. Fold into buttermilk batter. Heat 1 inch vegetable oil in skillet. Dip onion rings in batter. Fry in hot vegetable oil about 3 minutes, turning once. Drain on paper towel. Yield: 4 Portions

Paula Deen's Saturday Night Vidalia Onions

Ingredients:

1 Large Vidalia Onion per Person

1 Tablespoon Butter per Vidalia Onion

1 Beef Bouillon Cube per Vidalia Onion

Pepper to Taste

Directions:

Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia onion and peel the Vidalia onion without cutting off the root end. With a potato peeler, cut a small, cone-shaped section from the center of the Vidalia onion. Cut the Vidalia onion in quarters from the top down, stopping within a half-inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.

Wrap each Vidalia onion in a double thickness of heavy-duty foil. Place the Vidalia onion directly on the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil wrapped Vidalia onions in a 350^o F oven for about 45 minutes.

Serve in individual bowls because the Vidalia onions produce a lot of broth, which tastes like French onion soup. Yield: one Vidalia onion per person.

Vidalia Sweet Onion and Crab Souffle

Ingredients:

Butter and Flour for Souffle Mold

5 Tablespoons Butter, Divided

3/4 Cup Minced Vidalia Onion

1 Cup Lump Crabmeat

2 Tablespoons Minced Chives

Salt and White Pepper

3 Tablespoons Flour

1 Cup Milk

Pinch Cayenne Pepper

Pinch Freshly Grated Nutmeg

4 Egg Yolks

5 Egg Whites

1/2 Cup Grated Swiss Cheese

Directions:

Preheat oven to 375^o F. 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. Set aside.

Melt remaining butter in sausepan 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 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 30-35 minutes, until souffle is golden. Individual souffles will bake in 25-30 minutes. Serve immediately. Yield: 4 Servings

Cream of Vidalia Onion Soup

Ingredients:

3 Cups Vidalia Onions

3/4 Cup Butter Divided

3 Tablespoons Flour

1 Tablespoon Fresh Thyme

1/4 Teaspoon Salt

1/2 Teaspoon Pepper

2 and 1/2 Cups Milk

1 and 1/2 Cups Half and Half

Cheese to Your Taste - Your Choice

Directions:

Melt 1/2 cup of butter in skillet over medium heat. Add onions and saute until tender. Set aside. Melt remaining 1/4 cup butter in microwave. Add flour, salt, thyme, pepper and stir until smooth - cook for 1 minute stirring constantly. Gradually add milk and half and half. Cook over medium heat, stirring constantly until thickend. Stir in Vidalia onions, reduce heat, and simmer. Add cheese to taste and garnish with Vidalia onion tops or parsley.

Four Corners Farms

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