Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
Let the mixture cool then transfer it into jars and refrigerate overnight.
il over high heat. Saute onion and garlic for 3-4
Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
In a bowl, mix Jiffy mix, egg and milk.
Spread in bottom of an 8-inch pan.
Set aside.
Saut sliced Vidalia onion in butter until onions have a glazed look.
Add sour cream, salt and half of cheese to onion mix.
Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture.
Bake at 325\u00b0 to 375\u00b0 for 30 minutes.
Serve hot.
Preheat oven to 400 F.
In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
Arrange bread in a large baking sheet; top with ham mixture.
Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
Serve immediately at room temperature.
Onion Relish:
In heavy medium pot,
at and cholesterol from this recipe with the following substitutions:
unnel and fill with hot relish about 1/2 inch from
Grind enough Vidalia onions to yield 1 1/2 gallons.
Add 1/2 cup salt; let stand 30 minutes.
Squeeze juice from onion-salt mixture; discard juice.
To onions, add vinegar, sugar, spices and pimento.
Bring to a boil; cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot jars, leaving 1/2-inch head space.
Remove air bubbles.
Wipe jar rims.
Adjust lids.
Process for 10 minutes in a boiling water bath.
Makes about 8 pint jars.
Chop Vidalia onions.
Place in bowl and cover with equal amounts of sugar, vinegar and water.
Let set for 5 or 6 hours. Drain.
Add a sprinkling of celery seed and just enough mayonnaise to hold onions together.
Serve on crackers as an appetizer.
Grind enough onions to yield 1 1/2 gallons.
Add 1/4 cup of the salt and let stand 30 minutes.
Squeeze juice from onion-salt mixture and discard.
Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
Cut steak at an angle against the grain. Serve topped with onion relish.
Preheat oven to 350\u00b0.
Combine onion, mayo, and cheese in a bowl and mix until well combined.
Spread mixture on the bread slices and sprinkle with paprika.
Place on baking sheet and bake for 10 minutes.
Coat lamb with 1 tbsp oil and cumin. Set aside for 5 mins.
Meanwhile, combine couscous and dried figs. Pour 1 cup boiling water over top. Set aside, covered, for 5 mins. Fluff with a fork to separate grains.
Heat a large frying pan over medium heat. Cook lamb for 5-7 mins, turning. Let rest, covered, for 5 mins then slice thinly.
Add onion relish, mint, remaining oil, lemon juice and maple syrup to couscous. Season. Transfer to a serving platter and top with lamb. Serve with baby spinach and beets.
Skin and scoop out middle of Vidalia onion.
Bake until done. Scoop out rest of onion and cut up.
Cut up sausage.
Mix together with shredded cheese.
Put in onion.
Sprinkle more cheese on top.
Put back in oven and bake 1 to 2 minutes until cheese melts.
*Use only sweet onions (Texas 1015, Vidalia).
Saute sliced onion in 2 T butter and 2 T oil until softened and caramelized.
Place in bottom on pie shell.
Saute chopped onion in 1 T butter and 1 T oil until softened and caramelized. Allow to cool and place in blender.
Combine remaining ingredients in blender. Pour over sauteed sliced onions.
Bake 350 degrees for 45 minutes until golden and puffy.
Bake any excess filling in small greased souffle dish along with tart.
ust the roots of the onion, do not cut off the
Peel outer skin from onion.
Cut slice off bottom root end of onion so it stands upright.
Cut cone shape out of top of onion with small sharp knife, leaving at least 1/2 inch intact in bottom of onion.
Place onion in bowl.
Place bouillon cube and butter in hole in onion.
Fill bowl with water, covering onion halfway up side.
Cover onion and bowl loosely with waxed paper; microwave at HIGH 5 to 6 minutes or until onion is tender and can be separated with fork.
Serve broth with onion, if desired.
Thinly slice the onion and tomato.
On 2 salad plates, alternate slices of onion and tomato. Drizzle with oil and vinegar. Sprinkle with basil, salt and pepper. Top with Parmesan cheese. Serve with warm French bread.