Good news: Vidalia season is upon us
Produce departments just got a little sweeter. This week marks the beginning of the season for Vidalias, the South’s sweetest onions.
In coming months, more than 5 million, 40-pound boxes of Vidalias will be shipped around the country, making folks such as John Lopopolo, chef at Bud’s Sports Bar, one of the happiest cooks in town.
“I can’t wait for the season every year,” he says. “I love the sweetness they have. They are great, and their versatility is endless.”
Luckily for Lopopolo and other onion lovers, this year’s crop of Vidalias looks excellent, says Susan Waters, executive director of the Vidalia Onion Committee.
“We experienced a very mild winter, which resulted in a crop that is ready for an early market,” she adds, noting that the onions arrived in markets at least a week earlier than in years past. And, she says, consumers will be able to enjoy the crop through late summer.
To be classified as Vidalia onions, they must be grown in a 13-county region in South Georgia, where the soil has a lower sulfur content, resulting in a mild, sweet, rather than hot, onion. Farmers have been growing the sweet onions since the Great Depression, and they are now a vital part of Georgia’s economy with more than 12,000 acres of the onions grown annually.
Originally, the onions were sold only in the South, but now they are now available in all 50 states and most of Canada, thanks to improved shipping methods and growing popularity as people discover their sweet flavor.
Lopopolo says at Bud’s they’re used raw on burgers, sauteed and served on Philly cheesesteak sandwiches, fried and served as steak toppers, tossed into salads and baked in casseroles.
“And the list goes on,” he says. “They’re one of my favorite foods to cook with — great in any application.”
Contact Anne Braly at abraly@timesfreepress. com.
Vidalia Onion Tart
The Vidalia Onion Committee provides this recipe. For more, log onto www.vidaliaonion.org.
3 slices thick-cut bacon,
cut into small pieces 4 small Vidalia onions, cut into half-moon slices (5-6 cups of sliced onions)
1⁄2 teaspoon black pepper 2 loosely packed cups of
baby kale
1⁄2 teaspoon fresh thyme
leaves
1⁄2 cup reduced-fat feta
cheese
1 pie crust (homemade or store-bought)
In a medium saute pan with high sides, fry bacon over medium-high heat. Remove bacon to a papertowel-lined plate. Reserve grease.
Heat oven to 400 degrees. Reduce heat to medium, and add Vidalia onions and pepper to bacon grease. Continue cooking, stirring frequently, for 10-15 minutes or until onions are softened and translucent.
Add baby kale, bacon and thyme. Cook for 2-3 minutes or until kale is wilted. Remove from heat and stir in feta.
Roll out pie crust to a circle about 14 inches in diameter. Place on a baking sheet lined with parchment paper (you can roll it right on the parchment paper to keep things easy).
Place onion mixture in the middle of the pie crust, leaving a 1 1/2- to 2-inch border clear around the edges. Carefully fold the edges over on top of the filling.
Place in preheated oven and bake for 30-35 minutes or until crust is golden brown. Let cool on baking sheet for 10 minutes or more before serving warm.
Vidalia Chess Pie
This recipe from Dao Le, executive chef at DoubleTree by Hilton in downtown Chattanooga, shows the versatility of Vidalia onions. Serve it as a dessert with a dollop of whipped cream. “People love it,” Le says.
3 medium Vidalia onions 1⁄4 cup butter plus 1 tablespoon for the onions
1 1⁄4 cups granulated sugar 1 teaspoon pure vanilla
extract
3 large eggs
1 1⁄2 teaspoons cornmeal 1⁄4 cup evaporated milk 1 tablespoon vinegar 9-inch pie shell
Heat oven to 425 degrees. Slice Vidalia onions in julienne, and saute in pan over medium heat with a tablespoon of butter until onions are soft and clear, 7-8 minutes. Allow the onions to cool completely
Mix the 1⁄4 cup butter, sugar and vanilla together until creamy. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth and well blended, then fold in the onions.
Pour into pie shell and bake for 15-20 minutes in the preheated oven on a sheet pan to catch any overflow. Reduce heat to 300 degrees for 30 minutes. Let cool. Sprinkle the pie with powdered sugar and serve with whipped cream.
Vidalia Onion Pie
This is a savory version of Vidalia pie, courtesy of Rae Bond. “It’s really terrific,” she says.
2 tubes of Ritz or Club
crackers, crumbled
1⁄2 stick butter, melted 2 tablespoons butter 3-4 cups thinly sliced
Vidalia onions
3 eggs
1 cup milk
1 teaspoon salt
1⁄2 teaspoon freshly
ground black pepper 1⁄2-1 cup grated sharp cheddar cheese (see note)
Heat oven to 350 degrees. Mix the cracker crumbs and 1⁄2 stick melted butter; press into the bottom of an 8- or 9-inch pie plate.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the onions, and cook until they soften. Spoon the onions into the pie crust and spread evenly.
Mix the eggs, milk, salt and pepper thoroughly, and pour over the onions. Sprinkle the top with shredded cheddar cheese. Bake about 30 minutes until the center sets.
Note: If you’d like to change the flavor, use Swiss of pepper Jack cheese.
Vidalia Onion Loaf
This is one of Mary Miller Burton’s favorite Vidalia recipes. Serve it with your favorite tangy dipping sauce.
3 eggs 1 cup milk or buttermilk 1 teaspoon salt
4-6 Vidalia onions, sliced and separated into rings 1⁄4- to 1⁄2-inch thick
Oil for frying Pancake mix (storebought)
Combine eggs, milk and salt in mixing bowl. Soak onion rings in mixture for 30 minutes to an hour. The longer they soak, the more tender they’ll be.
Heat oil in skillet to 375 degrees. Put enough pancake mix in bowl or plastic bag to coat onion rings. Remove onion rings from milk mixture and toss in bowl or shake in bag to completely coat. Tap excess pancake mix off onions.
Fry rings until golden brown. Drain fried onion rings on paper towels.
Pack fried onion rings solidly, but loosely, without pressing, into 8- by 4-inch loaf pan. Bake at 400 degrees F for 10 to 15 minutes.
Vidalia Casserole
This casserole is one of John Lopopolo’s favorite ways to celebrate Vidalia onion season.
4 to 5 large Vidalia onions,
sliced 1⁄4 inch thick
1⁄4 cup butter
1⁄4 cup sour cream
1⁄2 cup heavy cream
3 eggs
Salt and pepper, to taste 3⁄4 cup grated cheddar
cheese
1⁄2 cup Parmesan cheese 10 butter-flavored crackers, crushed
In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat, and let cool. Stir in sour cream, heavy cream, eggs, salt and pepper.
Spoon half of mixture into a greased, 1-quart baking dish. Sprinkle with cheddar cheese. Top with remaining onion mixture and sprinkle with Parmesan cheese and crackers. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown and bubbly. Makes 6-8 servings.