Vidalias are set to shine this season

Vidalia onions are treasured for their mild and sweet flavor, making them a great addition to any recipe — from salad dressing to dips and tarts.

The season looks very promising, a news release earlier this year from G&R Farms, in the heart of Georgia’s Vidalia onion country, stated. Acknowledging that Mother Nature could throw a few curveballs in the coming months, farmers were anticipating one of the best crops the state has seen in many years.

Their optimism was right on target as onions ship to markets this week, and they will be in abundance, according to the Vidalia Onion Committee, the overseeing organization of all things Vidalia.

This recipe from the committee makes the most of Vidalia onion season. Taking the time to caramelize the onions accentuates their inherently sweet flavor and gives them a creamy texture that I love on crispy toast. This is great with or without the mushrooms, but the earthiness of the mushrooms adds remarkable flavor. This is a great dish to make ahead of time and pop in the oven when you’re ready to serve, making it a great starter to your spring parties.

Vidalia Onion-Mushroom Toasts

¼ cup extra-virgin olive oil

2 Vidalia onions, sliced ¼ inch thick

2 tablespoons butter

10 ounces shiitake or your favorite mushrooms, diced small

1/2 tablespoon thyme, chopped

3/4 tablespoon kosher salt

1/4 cup dry sherry

1/2 cup heavy cream

1 tablespoon Dijon mustard

6-8 thick slices crusty sourdough bread, about 5 inches wide by ½ inch thick

6 ounces Gruyere cheese (1 1/4 cups), grated

1/4 cup parsley, chopped

Heat the oven to 400 degrees. Place a 14-inch cast-iron skillet or saute pan on the stovetop over medium heat. Add the olive oil and sliced onions, and cook for about 30 minutes, stirring frequently until onions have turned a deep golden brown and are very soft. Remove the onions, and set aside.

In the same pan, also over medium heat, add the butter and mushrooms, and let cook for about 10 minutes or until the mushrooms are caramelized.

Add the onions back to the pan with the mushrooms, along with the thyme, salt and sherry. Let cook until the onions and mushrooms have absorbed all the liquid. This should take about 2 minutes.

Add the heavy cream and Dijon, and cook for another 2 minutes. Remove the mixture from the pan, and set aside. (At this point, you can move onto the next step or chill the onions and mushrooms and finish the recipe at your convenience.)

Distribute the onion mixture evenly over the sliced bread, and place onto a baking sheet. Distribute the shredded cheese evenly on top of each slice. Place into the hot oven, and bake for about 12 minutes or until the cheese is melted and golden and the sides of the bread are crispy and toasted.

Slice each toast in half, garnish with parsley and serve. Makes 6-8 servings.

A NEW ROADHOUSE

Texas Roadhouse has completed its move across I-75 and into the former Big River Grille location. The relocation increased the restaurant’s seating capacity and expanded its walking space to make maneuvering around a little easier. The bar is also a bit larger with more stools to belly up to the bar and sip on a cold one surrounded by TVs tuned to different sporting events and country music channels.

The same staff is there, plus a few more were hired to handle the extra tables. One thing that hasn’t changed is the menu filled with fork-tender steaks, fall-off-thebone ribs and other specialties.

From a packed parking lot outside and tables filled inside, it appears the move was a good one.

The new — and bigger — Texas Roadhouse is at 2020 Hamilton Place Blvd.

BOTTLED BO SAUCE

Bojangles has partnered with Sauer Brands to bottle three of its dipping sauces: Bo, BBQ and Honey Mustard. Bo Sauce, in particular, is a cult favorite. The sweet, tangy, creamy sauce with herbs and spices disappeared from the menu in 2022, prompting vocal disappointment from fans. The sauces are now available 14-ounce bottle at 1,500 stores across the Southeast, including Food Lion, Ingles and Piggly Wiggly, as well as through the Bojangles app and Bojangles.com.