SAUTEED SPINACH WITH SWEET VIDALIA ONION
I like this combination. This came from The Deen Brothers when they visited Key West, Florida. Its simple and to the point. Its also very yuuuuuuuuuuuuuummmmmmmmmmmmmy.
Provided by Zelda Hopkins
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a large saute pan, heat oil over medium heat. Add the onion and cook for 5-7 minutes or until translucent, stirring occasionally. Add the spinach; cook for 2 or 3 minutes or until wilted. Season to taste with salt and pepper.
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
VIDALIA ONION STEAK AND WILTED SPINACH SALAD
Steps:
- Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.
STUFFED VIDALIA ONIONS
Vidalia onions create a lively side dish that everyone will love. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a small baking pan with foil.
- Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
- Reduce the oven temperature to 350°F.
- Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
- Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
- Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
- Bake for 20 minute, or until golden.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 7 g, TransFat 0 g
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STUFFED VIDALIA ONIONS - MYGOURMETCONNECTION
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5/5 (1)Total Time 40 minsCategory Side DishesCalories 306 per serving
- Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.
- Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.
- Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.
14 SWEET VIDALIA ONION RECIPES TO SAVOR THIS SEASON
From southernliving.com
- Vidalia Onion Soup. The natural sugars in Vidalia onions make them perfect for French onion soup. Don’t skimp on caramelizing the onions. It’s an important step to create a rich and nutty flavor for the star in this soup.
- Vidalia Onion-and-Vinegar Sauce. While this sauce was created to pair with a Roasted Beef Tenderloin, it works wonders with roasted chicken, turkey, and pork too.
- Vidalia Onion Soufflé. Don’t be intimidated by this soufflé. This recipe won't fall—it's designed for success. With a texture similar to strata, you can top this soufflé with a little ham or bacon for your next Sunday brunch.
- French Onion Soup Casserole. This recipe takes what you love about French onion soup and puts it into a cozy casserole. Naturally sweet Vidalia onions are ideal for caramelizing in this dish.
- Slow-Cooker French Onion Soup. This simple soup leans on only a few ingredients to deliver maximum flavor, making Vidalia onions essential. No tending onions on the stove for this recipe.
- Turkey Cheeseburgers with Grilled Vidalia Onion Rings. Tender and sweet with lots of char from the grill, these grilled Vidalia onions are eager to be stacked on your cheeseburger.
- Dairy-Free Mashed Potatoes with Caramelized Vidalia Onions. Expect to grab a second (or third) spoonful of these not-so-average mashed potatoes. With caramelized onions and chicken broth instead of milk, they're sure to satisfy everyone at the table.
- Strawberry-Spinach Salad. Let the season's flavors shine in this bright salad that pairs fresh strawberries, spinach, and Vidalia onions with a tasty homemade dressing.
- Marinated Shrimp. While shrimp may be the star of this dish, the Vidalia onions in the simple marinade make all the difference. Serve this easy appetizer with Saltine crackers.
- Caramelized Vidalia Onion Pasta with Herbed Breadcrumbs. Caramelized Vidalia onions form the base of this unexpected sauce. Stock your freezer with a batch of caramelized onions so you’ll always have this recipe ready to go.
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