Marinated Vidalia Onions Recipes

Steps:

• In a small bowl, whisk together the vinegar, oil, brown sugar, onion, rosemary and pepper.
• Pour over desired meat and marinate in the refrigerator for 1-4 hours. Turn meat occasionally.

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Steps:

• Combine first 5 ingredients.
• Add onions and carrots to coat.
• Cover, and refrigerate 24 or more hours, stirring occasionally.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.

Steps:

• 1. In a large salad bowl, combine first 5 ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours. Stirring occasionally. Makes 6 servings.

Steps:

• 1. In a large salad bowl combine first five ingredients.
• 2. Add onions and carrots and toss to coat.
• 3. Cover and refrigerate 24 hours stirring occasionally.

Steps:

• Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
• Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
• Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.