Recipes
The Ultimate Vidalia® Sweet Onion
| 3 cups | cornstarch |
 |
| 2 tsp. | garlic salt |
| 1 tsp. | salt |
| 24 oz. | beer |
| 1 qt. | creamy chili sauce |
| 4 to 6 | Vidalia® Colossal Sweet Onions, 4" diameter or larger as needed |
| 1 1/2 cups | flour |
| 2 tsp. | paprika |
| 1 tsp. | pepper |
| | seasoned flour |
Mix cornstarch, flour, and seasonings until well-blended. Add beer; mix well.
Cut about 3/4-inch off top of Vidalia® Sweet Onion; peel Vidalia® Sweet Onion. Cut into Vidalia® Sweet Onion 12 to
16 vertical wedges, but do not cut through bottom (root end). Soak cut Vidalia® Sweet Onion in ice water for 15
to 30 minutes. If onion does not "bloom" cut peels slightly deeper. Dip Vidalia® Sweet Onion in seasoned flour
and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate "petals"
to coat thoroughly with batter. Mix batter after standing to blend ingredients. Gently place in
fryer basket and deep-fry at 375 to 400 degrees for 1˝ minutes. Turn over and fry 1 to 1 1/2
minutes longer or until golden brown. Drain on paper towels. Place Vidalia® Sweet Onion upright in shallow bowl
and remove about 1 inch of "petals" from center of onion. Serve hot with creamy chili sauce.
Creamy Chili Sauce
| 1 pt. | mayonnaise |
| 1/2 cup | chili saucer |
| 1 pt. | dairy sour cream |
| 1/2 tsp. | cayenne pepper |
Combine all ingredients and mix well.
|
Seasoned Flour
| 2 cups | Flour |
| 1/2 cups | garlic powder |
| 1/4 tsp. | cayenne pepper |
| 4 tsp. | paprika |
| 1/2 tsp. | pepper |
Combine all ingredients and mix well.
|
Margarita Vidalia® Sweet Onion Salsa Verde
| 10 | small tomatillos, diced |
 |
| 2 cups | diced Vidalia® Sweet Onions |
| 1 | jalapeno pepper, seeded, finely chopped |
| 3 tbsp. | finely chopped cilantro |
| 2 tbsp. | Tequila |
| 2 tbsp. | lime juice |
| 2 tbsp. | sugar |
| 1 tsp. | salt |
| 1/4 tsp. | pepper |
Combine all ingredients and season to taste, adding more sugar if too acidic. Serve with
grilled meats such as chicken or pork, or serve with tortilla chips. Best made ahead and allow
flavors to develop.
Three-Cheese Vidalia® Sweet Onion Tarts
| 1 tbsp. | butter or margarine |
 |
| 1 | large Vidalia® Sweet Onion, diced |
| 4 oz. | goat cheese or herb flavored cream cheese |
| 1/4 cup | grated mozzarella cheese |
| 1/8 tsp. | each: dried basil, oregano and pepper |
| 4 | sheets phyllo dough |
| 2-4 tbsp. | melted butter |
| 1 | plum tomato, seeded and diced |
| | grated Parmesan cheese |
In skillet, melt butter and sauté Vidalia® Sweet Onion over medium-heat until softened and translucent; set
aside. In medium bowl, mix together goat cheese, mozzarella cheese, basil, oregano and pepper;
reserve. Stack Phyllo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16
squares. Brush 16 mini muffin cups with butter. Place 1 square of Phyllo in each cup, pressing
into bottom of pan, allowing edges to overhang; brush bottom and edges with butter. Bake 375
degrees 3 to 5 minutes or until golden brown; remove from pan. Divide cheese filling evenly among
warm Phyllo cups; top with reserved onions and tomato. Sprinkle with parmesan cheese and serve.
The Absolute Best Fried Vidalia® Sweet Onion Rings
| 1 cup | All Purpose flour |
 |
| 1 tsp. | salt |
| 1 1/2 tsp. | baking powder |
| 1 | egg |
| 3/4 cup | milk |
| 1 tbsp | salad oil |
| | several large Vidalia® Sweet Onions |
Slice large Vidalia® Sweet Onions into rings. In one bowl, mix together flour, salt and baking
powder. In another bowl, beat 1 egg yoke then stir in milk and salad oil. Add contents of bowl
2 to bowl 1, stirring until smooth. In a third bowl, beat egg white until soft peaks form then
fold in contents in bowl 1, stirring until smooth. Dip onion rings into batter and deep fry until
golden brown.
Return to Top
