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August 29, 2014

Vidalia Onion Palooza

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Posted: Wednesday, June 18, 2014 12:56 am

We’re continuing with recipes from this year’s Vidalia Onion Palooza from members of Sylacauga Civitan Club.

Members of Civitan clubs throughout our reading area are dedicated to projects that assist the needy and handicapped. They build ramps for the handicapped, furnish adaptive equipment for various disabilities; furnish funds for Camp ASKA for children with special needs; sponsor and finance holiday parties for those attending Association for Retarded Citizens; participate in the annual Autism Walk and Relay for Life, as well as others.

The Sylacauga Civitans have the Vidalia onion sale each year as their prime fundraiser. When the popular onions are first ready for market, Civitan members drive to Georgia and bring back loads of the bags filled with the Vidalias. It’s during this time members of the club gather for fellowship, and share dishes made with the onions, competing against each other.

The sales for the bags are made in advance and are delivered to those who purchased when they are ready.

Do try these recipes, you will find they are ALL delicious!

VIDALIA and ONON DIP

By Stacy Septer

  • 2 tablespoons butter
  • 2 Vidalia onions, chopped
  • ½ cup lite sour cream
  • ½ cup mayonnaise
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon kosher salt
  • 1 large clove fresh garlic, minced
  • 8 slices bacon, cooked and crumbled
  • 1 tablespoon bacon fat (optional)

Heat butter in a large skillet over medium heat. Add onions and sweat until tender, approximately 10 minutes. Reduce heat to medium-low and caramelize onions, stirring occasionally, approximately 20-30 minutes. Remove from heat and allow to cool.

In a medium bowl, combine mayonnaise, sour cream, Worcestershire sauce, salt and garlic. Chill for at least 2 hours. Serve in a bread bowl with toasted bread slices or potato chips.

SWEET ONION PUDDING

By Stephanie Terrell

  • ½ cup butter or margarine
  • 6 medium sized Vidalia onions (3 ¼ pounds, thinly sliced and separated into rings)
  • 2 cups whipping cream
  • 1 (3 ounces) package shredded Parmesan cheese
  • 6 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Melt butter in a large skillet over medium heat; add onion. Cook, stirring often, for about 1 hour or until onions are caramel-colored. Remove from heat. Meanwhile, stir together whipping cream, cheese and eggs in a large bowl. Combine flour and next 3 ingredients; gradually stir egg mixture into flour mixture. Stir onions in to egg mixture. Spoon into a lightly greased 13x9-inch baking pan. Bake, uncovered, at 350 degrees for 30-35 minutes or until slightly firm, puffed and golden. 

VIDALIA ONION QUICHE

By Gary Smith

  • 1 cup cracker crumbs
  • 5 teaspoons butter, melted
  • 2 ½ cups Vidalia onions, thinly sliced
  • 1 teaspoon olive oil
  • ¾ cup milk
  • 4 eggs, beaten
  • ½ cup shredded Swiss cheese
  • Salt and pepper 

CRUST: Combine cracker crumbs and melted butter. Press firmly into a 9-inch pie pan. Bake at 350 degrees for 10 minutes.

FILLING: Sauté onions in olive oil over medium heat until translucent. Spread the onions evenly across bottom of pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese, pepper and salt. Bake at 350 degrees for 45 minutes. Remove from oven and cool 10 minutes before serving. 

VIDALIA-GUACAMOLE DIP

By Aaron Murphy

  • 2 ripe Hass avocados
  • 1 ½ ripe tomatoes, finely diced
  • 1 jalapeno pepper, seeded and minced
  • ½ cup diced Vidalia onion
  • 2 tablespoons Cilantro
  • 3 tablespoons lime juice

Mix all ingredients and chill before serving.

AND NOW, about our first place winner, SOUTH in YER MOUTH VIDALIA ONION PIE. Some way – somehow – part of the ingredients listed had a “glitch!” So, I am going to reprint the list. The instructions were fine, but I’ll never know what happened in the list of ingredients!

Here are the proper amounts:

  • 2 cups Ritz Crackers, crushed fine
  • 1 stick unsalted butter, softened

(for the crust)

  • 1 stick unsalted butter for filling
  • 2 cups Vidalia onions, coarsely chopped
  • ¼ cup Madeira wine
  • ¼ cup whole milk
  • 2 large eggs
  • 1 cup grated Gruyere cheese
  • DRY SPICE MIX: 1 teaspoon basil
  • ¼ teaspoon thyme
  • ¼ teaspoon cilantro flakes

I hope you saved your directions from last week’s food page. This dish is delicious!!!

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