Vidalia Onion Custard Recipes

Steps:

• In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Steps:

• Slice the onions.
• Cut each onion crosswise into 1/4-inch-thick slices. Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use.
• Soak the onions.
• Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk.
• Make the beer mustard.
• In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined. Set aside.
• Make the batter.
• In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth. Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt.
• Fry the onion rings.
• Fill a large heavy pot with at least 3 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F.
• Working in batches, lift the onion rings from the buttermilk and shake off the excess. Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil.
• Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature.
• Drain and serve.
• Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm. Serve with the beer mustard.

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:

• 1. Using very low heat, saute onions in butter in a large covered skillet for 30 minutes. Onions should brown a bit and carmelize. Cool onions.
• 2. In a mixing bowl beat together milk and eggs, stir in cooled onions, salt, and pepper. Pour mixture into a buttered casserole dish and bake at 325 degrees until golden brown, about 40-45 minutes.

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.