Conference turris::cooks

    I think it's Vidalia (just one L).
    
    Just had some last weekend, some raw and some cooked. They really
    are very sweet, which is somewhat of a downer since I like my
    onions nice & powerful. However the flavor IS quite good, and
    the texture is amazing - even when eating them raw, they were
    very crisp, yet not tough at all. If you forget any preconceived
    notions about how strong onions should taste, these are very
    tasty items!
    
    Cooking method for the non-raw ones I ate was the standard
    "oregano/thyme/etc rings plus olive oil, bake in oven" method.
    Notice no pepper, it would be too overwhelming. Cooked this
    way they were very juicy and flavourful, although the heat
    of course killed any possible hint of "real" onioniness 
    in them.

    
    Vidalias ARE delicious.  Every year I vow to freeze  a big bag of
    chopped vidalias because the season is so short and every year I
    miss!  
    
    Do the Georgia growers ship them out-of-season?
   
    
    Ann
    

    I have a friend who was born in Georgia, and she got me started
    on those darn things and now I can't stop!  :-)
    
    The way she cooks them is hollowing out some of the top, adding
    cornmeal dressing and a little butter, then bake them.  (I have
    also nuked them).  Delish!!!
    
    FYI, she also warned me to make sure the are "real" vidalia
    onions.  I think the growers are registered or something, but
    there should be a little sticker on each and every one of them.
    If there isn't, then you are paying for vidalias and not getting
    them!
    
    RHD
    

You're right  about  a  lot  of  people  selling  "Vidalias"  that were not
reasoned in Vidalia, Georgia.  The funniest story I've heard about this was
from the Georgia Commissioner of Agriculture.

He went to the Farmer's Market (where the farmer's bring their crops to sell
to the public) to get  some  onions.    He  stopped  at one vendor that had
Vidalias for sell and after talking  to  him  a while asked to taste one of
his onions.  When he bit into  the  onion,  it turned out to be a large HOT
yellow onion.  Needless to say, that guy was arrested for fraud real quick.

Irene

Idylwilde Farms in West Acton has them (at least they did the last time I was 
there).

						     
							- JP

    Since I live in Georgia, they're easier to get.  But the season
    is very short, and they go like hotcakes!   The bigger they are,
    the sweeter.
    
    We have a few restaurants that use them for onion rings - mmmmmmmmmm!
    
    Theresa.

    I happened to be listening to Jerry Williams on WRKO and he was
    talking to a farmer in Georgia who grows these onions.  He gave
    an 800 number you can call to order.  800-841-3985.  Mentioned you
    heard about them on the Jerry Williams show and they will give you
    a dollar off.  They will be harvesting them this week so they will
    be able to start shipping next week.  They take Mastercard or Visa.
    The cost is $12.95 for a ten pound bag or $25.95 for 25 lbs.
    
    Mine are ordered............can't wait
    
    Stu,

    Our mail-order Vidalias came last week, and we've been enjoying them
    immensely!  Pat went through 10 years of Southern Living Annual Recipe
    books and found lots of onion recipes, which she's going through one by
    one.
    
    The best thing we've had so far is called "Gourmet Onions" and it's not
    a recipe specifically for Vidalias.  Reg'lar ol' onions would probably
    be delicious in this too, but I think I'd add a touch more sugar.
    
    This dish makes an excellent accompaniment for grilled steaks or
    hamburgers.  It's different and quite delicious.
    
    				GOURMET ONIONS
    
    5 medium onions, sliced
    1/2 tsp. sugar
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup butter or margarine
    1/2 cup dry sherry
    1/4 cup grated Parmesan cheese
    
    Combine onion, sugar, salt, and pepper; stir gently.  Melt butter in a
    heavy skillet; add onion mixture and cook, stirring frequently, 5 to 8
    minutes.  Stir in sherry, and cook an additional 2 to 3 minutes.  Spoon
    into serving dish; sprinkle with cheese.
    
    Steve

    When I was in Florida a couple of weeks ago we had dinner at "The
    Outback" a great ribs'n chicken place ... anyway one appetizer - very
    popular - was called The Bloomin' Onion...it came to the table like 
    an opened rose in full bloom, deep fried like onion rings.  You ate
    this beautiful thing by peeling off the strips...has anyone ever tried
    to make this at home?  It was absolutely wonderful!
    
    -Dotti.

    Well the season is back for vadalias... just had some last weekend.
    
    I cut into 1/2 inch thick slices, oiled and broiled them @7min side 1,
    4 min side 2. Separated the rings added a little lemon juice, tossed in
    some oregeno, added a scallion (for looks) and served on a bed of red
    lettuce.   Went very fast.  P.S. room temp or cooled.
    
    How about some more ideas.

    And where did you get your Vidalia's from?

    I second that request.  I was just getting ready to order a shipment
    but if they can be bought locally so early - I want to know also.
    
    Mary Lou

    Stop & Shop, Milford, MA had a shipment come in this past weekend.

	I had a salad at a friend's house this past weekend which
	comprised the following:

	chunks of orange
	sliced vidalias
	raspberry wine vinegar
	walnut oil

	Delicious.

	I'm sure our audience of outstanding cooks can come up with
	their own proportions.  

	Di

	

    I found them at Purity Supreme on John Fitch highway in Fitchburg...
    The store-bought are almost always lots cheaper.

    In the last week, I have seen Vidalias at the following stores:
    
    	Idylwilde Farms, Acton, MA	$1.19/lb
    	Bursey's farm stand, Wilton, NH	$.89/lb
    	Ponemah Farms, Amherst, NH	$.99/lb (I think)
    
    Yum. 
    
    Kate
    
    
    

    I also saw them at Big D this weekend.
    

    
    Shaws (NH and Mass) has them at 2 pounds for $1.49.
    
    rjc
    

	at the Elegant Farmer.  I think they were only $0.59 a pound.

	I have a recipe in one of my Gourmet cookbooks for baked
	Vidallia onion chrysanthemums.  They way you cut the onions
	makes them look like mums as they bake.  They were very
	beautiful!  I'll try to remember to enter the recipe...

	Cara

    The new Edward's Food Warehouse on Rte. 9 in Westboro, MA has them
    advertised for .89 for 2 lbs this week.  I've never tried them, but a
    friend is picking some up for me.  I'll be looking for recipes, since I
    really don't buy the advertising that they are sweet enough to eat like
    an apple (yuch!).
    Sarah

    Food Mart $4.99 for a 10# box/bag
    
    Bill

    Enough of the pricing.... they are here!
    
    What are you folks doing with them... how served?

    I made a great chicken marsala with them yesterday.  I'm sure it's
    my imagination but it always turns out best when I use vidala's.
    
    I also have a great recipe for stuffed onions that I'm planning
    on making this week.
    
    Carole

    Re: -1
    
    Stuffed Onions?  Wow...I'd love to see the recipe.  Would you please
    post it?
    
    Sue O.
    

    Here is the recipe for the Vidalia onion flowers from the November 1991
    issue of _Gourmet_ magazine.
    
    			Roasted Vidalia Onion "Flowers"
    			   with Pecans Hightower
    
    6 large Vidalia onions (about 3 1/2 pounds)
    3/4 stick (6 tablespoons) unsalted butter, melted
    1/4 cup chopped pecans
    
    With a sharp knife trim the root end of each onion carefully so that it
    is still intact.  Standing each onion on its root end, cut parallel
    vertical slices at 1/4-inch intervals into but not throught the onion,
    stopping about 1/2 inch above the root end.  Rotate each onion 90
    degrees and cut parallel vertical slices in the same manner to form a
    crosshatch pattern, keeping the onions intact. 
    
    Arrange the onions, root ends down, in a lightly buttered shallow
    baking dish large enough to let the onions open, or "flower," drizzle
    them with the butter, and season them with salt and pepper.
    
    Bake the onions in the middle of a preheated 350 degree oven, basting
    them occasionally, for 1 hour, sprinkle them with the pecans, and bake
    them for 30 minutes more.  Serves 6.
    
    Enjoy!
    Cara
    

    
    Vidalia onions are great raw, they don't give me the hiccups.  If I
    want to cook an onion, I make another choice.
    
    Just my opinion,
    Helen
    

    How long can vidala's be kept and what is the best way to store them?
    Can they be frozen?  If so, do you par boil them first?

    Re. 26
    I'll bring the recipe in tomorrow if remember.  Stuffed onions
    are delicious.

    I bought a cook book in Savannah which has a small section dedicated
    to vidalias.  Perhaps some of the following information would be of
    help.  I've also included a few of the recipes.  
    
    *****************************************************************
    
    The Vidalia onion season is short - usually around the first of May and
    lasting through the end of June.  Prize picks are the jumbo onions,
    which are the size of softballs and are incredibly good baked like a
    potato and smothered with butter.  Medium and small onions, as well as
    pee-wees, also are marketed.
    
                                                                    
    Although the season is short, the onions can last almost a year if
    carefully kept.
    
    The onions are full of moisture and will rot if allowed to touch.  So
    the point is to keep them cool and separate.  Some insist the best way
    is to wrap them separately in foil and store in the refrigerator. 
    Howver, that puts a crimp in your refrigerator space during onion
    season.  Othere people place the onions separately on a flat rack and
    store in a cool garage.  A way of storing Vidalia onions that may be
    more sensational than sensible is to keep the onions in clean
    pantyhose, knotting between each onion.  When you want an onion, just
    cut below the knot.  Should you choose this method of storage, be sure
    to have dry onions, sheer stockings for proper ventilation and enough
    space to allow the stockings to stretch from ceiling to floor.
    
    Vidalia onions can be frozen, but freezing does affect texture. 
    Jumbos can be peeled, washed, cored, buttered, salted and peppered for
    baking  and frozen in plastic bags.  Remove from bags like ice cubes
    and bake.  Or prepare for baking the same way, wrap in foil and they
    can go directly from freezer to oven.
    
    ********************************************************************
    
      I'll add the recipes a little later.

    Baked Vidalia Onions
    
    l large Vidalia onion per person
    1 tablespoon (or more) butter or margarine (per onion)
    1/2 teaspoon salt (per onion)
    1/4 teaspoon black pepper (per onion)
    
    Remove outer skin of each onion.  With a sharp knife, remove a very
    thin slice from bottom of onion to remove root end and to allow onion
    to sit flat.  Quarter onion, almost cutting down to core, but not 	
    quite.  Insert at least a tablespoon of butter into center slit.  Salt
    and pepper rather heavily.
    
    Wrap onions individually in foil.  Bake at 350 degrees for about an
    hour.
    
    Serve in foil as you would baked potatoes.
    
    Note:  Some people like to doll up their onions a bit, adding grated
    Cheddar and garlic salt, or crisp fried bacon or all three.  Others
    like a dash of Worcestershire sauce and still other prefer a dash of
    soy sauce.  We prefer ours with just the butter (author).
    
    
    
    Onions Au Gratin
    
    2 large Vidalia onions
    3/4 cup chicken broth, homemade or canned
    1/4 teaspoon thyme
    salt and pepper to taste
    3 tablespoons butter or margarine, divided
    1/2 cup soft bread crumbs
    1/4 cup grated sharp Cheddar cheese
    
    Slice onions and arrange in baking dish, overlapping slices.  Pour broth
    over onions. Sprinkle with thyme, salt if needed, pepper and dot with 1
    tablespoon butter.
    
    Bake covered at 400 degrees for 25 minutes.
    
    Toss bread crumbs in remaining 2 tablespoons butter, melted.  Combine
    cheese with bread crumbs.  Sprinkle mixture over onions.
    
    Bake at 400 degrees an additional 10 minutes.
    
    Serves 6
    
    
    
    Vidalia Onion Meal
    
    An easy supper.
    
    l thick lean ground beef patty (per person)
    1 3 inch thick slice of Idaho potato (per person)
    l thick slice of Vidalia (per person)
    Butter
    Salt and pepper
    
    On a piece of buttered foil, place beef patty, topped with potato,
    topped with Vidalia onion.  Salt and pepper to taste.  Twist foil
    together at top to enclose package.
    
    Bake at 350 degrees about 1 hour and 15 minutes.
    
    
    
    Onion Tart
    
    Filling
    2 pounds sweet onions, thinly sliced.
    1 teaspoon salt
    1/4 cup vegetable oil
    1/2 cup water
    1 teaspoon flour
    2 egg yolks
    6 tablespoons Creme Fraiche
    1/4 pound bacon, diced.
    
    Pie Pastry
    2 cups flour
    1/2 cup unsalted butter, softened
    2 egg yolks
    1 teaspoon salt
    5 1/2 to 6 tablespoons cold water
     Egg glaze:  1 egg yolk with pinch of salt
    
    Layer onions in Dutch oven.  Add salt, oil and water.  Steam over low
    heat until transparent and water is cooked out, about an hour.  Stir in
    flour.  Remove onions from heat.  Mix in well egg yolks and creme
    fraiche.  Blanch bacon in small amount of water to remove excess fat. 
    Bacon should be limp.  Pour off liquid and blot bacon with paper
    towels.
    
    To make pastry: Make a well in center of flour.  Add butter, egg yolks,
    salt and smaller amount of water.  Work in flour with fingertips until
    dough pulls together.  Add a little more water if needed - dough
    should be soft, not sticky.  Press dough into ball, wrap in plastic
    wrap and refrigerate for 30 minutes.
    
    To assemble tart:  Roll dough 1/4 inch thick in rectangular shape. 
    Place on non stick cookie sheet.  Crimp up edges all around to hold
    filling.  Brush with egg glaze.  Prick pastry with fork.
    
    Cover pastry with onion filling.  Sprinkle chopped bacon over top. 
    Bake at 500 degrees for 10 to 15 minutes, or until nicely browned.  Cut
    into 1 inch squares for hors d'oeuvres.
    
    
    
    
    
    Enjoy!!!  I'm going to try a few of these real soon.
    
    Flo                      

    
    
    My Father is always hearing "great" recipies on talk radio shows...this
    one was short enough to remember.
    
    Baked Potato w/ Vidalia Onion
    
    cut (however many you need) baking potatoes in half
    spread each half with butter and put back together with a 1/2 inch
    slice of Vidalia Onion in the middle.  wrap in foil and bake in the
    oven (400 for 40 or 'til potato is cooked)
    
    
    I did this over the weekend with new California potatos...they were
    wonderful.  
    
    you could, I guess, get creative and use olive oil instead of butter and
    maybe some herbs...but would have to be careful not to overpower the
    onion.

    
    	I prepare an onion similar to .33:
    
    	1) slice off top and bottom
    	2) peal
    	3) cut slits from the top, almost to the bottom.
    
    	Then:
    
    	1) place on a large square of waxed paper
    	2) pour some olive oil over the top
    	3) sprinkle my spice-of-choice over the top (cajun, or Cavender's
    	   are great)
    	4) fold up the waxed paper bundle and place on a small plate
    	5) microwave for 5 minutes
    	6) unwrap and eat.
    
    	rjc

The Frugal Gourmet - Jeff Smith's

                STUFFED ONION LEAVES
                --------------------

4 or 5 large onions
     1 lbs ground lean lamb or beef
     1 tsp ground cinnamon
     1 tsp ground allspice
       fresh-ground pepper and salt to taste
   1/2 cup long grain rice, soaked in water for
       1/2 hours then drained
     3 ripe tomatoes, diced
       olive oil
   1/3 cup beef stock (broth)

Onion Leaves

Place the whole unpeeled onion (the larger the better) in a pot, and cover 
with water.  Bring the water to a boil; then turn down to a simmer.  Cover, 
and simmer the onions for 20 minutes.  Remove, drain, and cool the onions so 
that you can handle them.

Filling

Mix together the lamb or beef.  Add the cinnamon, allspice, pepper, salt, and 
rice.  Mix well, and then add the tomatoes.  Gently mix again, being careful 
not to squeeze the juice out of the tomatoes.

Grand Construction

Cut the top and the bottom from the cooked unpeeled onions.  Slice into the 
onion by making a cut down the side of the onion that goes to the center of 
the onion.  Remove the outer skin, and then, very carefully, remove the outer 
leaves of the onion.  (save the center of the onion, the core, for some other 
dish.)  You will get about five or six leaves from each large onion.  

Place a bit of the filling in the middle of each onion leaf, and roll it up 
like a fat sausage.  The skins will practically roll themselves, so let the 
onion do the work.

When all are rolled, select a large frying pan with a tight fitting lid (a 
heavy kettle will do also,; you need something large enough to hold all the 
onion rolls in one layer).  When the pan is hot, add a bit of olive oil and 
then the stuffed onions, all in one layer.  Cook for a few minutes on medium 
heat until they begin barely to brown on the bottom.  Add the beef stock, and 
cover.  Simmer for 40 minutes, and enjoy.

Serve with a light salad and a side of green vegetable.  A dry white wine is 
perfect.

Serves 6 to 8.

cut small onions as for baked onions, in a criss-cross pattern, but not
all the way through, thereby keeping the onion intact.  dip entire onion
in beer batter and fry in enough oil to cover until nicely crisped and brown.
Drain on paper towels and salt to taste.  Serve immediately.  These open
up like crysanthemums and diners can pull off sections and dip into sauces
of choice - or they can eat like a vegetable with knife and fork.  Messy,
but terminally yummy.

    I tried the baked version in note -? last night.... both beautiful and
    very tasty.. just did it for myself (now will try with company)..
    
    Keep the suggestions comming.. will try another tonight...
    
    If I am what I eat, I'm pretty close to a native Vidalia Georgian.
    
    Bob

    Pardon the indelicacy of this reply, but I really would like to try
    some of these recipes and I have a problem.
    
    The only time I've eaten onions in any large quantity is in soup, a
    dish I thoroughly enjoy but that invariably leaves me terminally
    flatulent. Must I expect a similar result from Vidalias? (To the best
    of my knowledge I've never eaten one - when I buy onions, I normally
    get the small-to-medium yellow ones in the mesh bags.)
    
    I'm tempted to pick up some of these this weekend at Shaw's; should I
    stock up on the Maalox at the same time?
    
    	/Harry

    Variation to baked...instead of baking them in the oven, put
    them on the grill.  If you want to save some time, cook them 5
    minutes in the microwave before you put them on the grill.  
    Cook an additional 30 minutes on the grill.
    
    Much better than in the oven.
    
    Kristen
    
    

    RE last.   Do you still wrap them in foil after your microwave?

re: delicate question....

sorry, but though the taste is milder, I doubt the effect would be much
different with Vidalia or Maui onions....it seems you'd still need the 
Maalox..

re: delicate question

The effect may be the same, but they taste so good you may not care. :^)

re: .37

What kind of sauces do you recommend? (I've got some great dipping sauces in
a fondue cookbook but never thought much about dipping Frenchfried onions.)

re: General

If anyone has some good salad recipes (like the orange and onion salad
that was mentioned), I'm sure they'd be appreciated (at least by me :^).
(I had a recipe from Dave Maynard on WBZ-Boston a few years ago which
called for Vidalias, pineapple and grapefruit among other things, but, alas,
I've lost it.)

Loving raw Vidalias,
-Jack

    RE: .41
    
    Yes, wrap them in foil and put them on the grill.
    
    Kristen

    I tried the Au Gratin onion recipe for mother's day. It was excellent
    everyone loved it. Instead of 1/4 cup on cheese I used 1 cup. I 
    also used cracker crumbs rather than bread crumbs.

    A simple yet excellent chicken marinade:
    
    For 1-2 pounds of boneless chicken sliced in long strips, you will need:
    1 large vidalia, chopped
    1/2 cup lime juice
    1 tspn saffron
    some crushed pepper
    
    Combine all ingredients in container.  Add chicken.  Marinate overnight.  

    A *teaspoon* of saffron????  That would cost the earth!  Are you sure
    this is the correct measurement?  Or, conversely, are you sure that the
    recipe calls for saffron and not, say, turmeric?
    
    -ellie

    Another way to Grill:
    
    Peel Vidalias and slice into thick slices (about 3 slices per large
    onion; no more than 4).  Put into glass dish (I use a pie plate) and
    microwave for 3-4 minutes.  Place slices DIRECTLY on to the grill and
    brush with melted butter (or use sqeeze margarine).  You can sprinkle with
    garlic salt if desired.  Just be careful when turning; you can lose the
    middles through the grid.  Actually, the slices grill very well, get
    nicely browned and are DELICIOUS!!!
    
    Guess I'm lucky, living in Roswell, GA - bought a 25-lb. bag for around
    $9.00!!
    
    Cheers,
    
    Chris

    yes, it's a teaspoon of saffron.  i buy it from san francisco herb
    company and it's not anywhere near as expensive as most grocery stores
    dare charge.  

>What kind of sauces do you recommend? (I've got some great dipping sauces in
>a fondue cookbook but never thought much about dipping Frenchfried onions.)

dijonaise sauce, ranch dressing (made from packet mix, not bottled), a catsup
based seafood sauce (catsup, horseradish(just a whisper), fresh lemon juice)...
are some of my favorites.

    From this morning's Globe (Boston)
    
    Spaghetti with five Onions
    
    1 Clove garlic, unpeeled
    4 shallots unpeeled
    2 Tbs olive oil
    2 VIDALIA ONIONS thinly sliced
    2 Large leeks, part thinly sliced lengthwise
    1 tsp kosher salt
    2 TBS heavy cream
    salt/pepper to taste
    1 lb. spaghetti
    1 cp reserved pasta water
    2 tsp olive oil
    1 bnch scallions finely chopped
    1 bnch fresh chives chop to 1/2 inch
    1/2 cp. parmesian cheese grated.
    
    Preheat oven to 400
    
    In metal pan place garlic and shallots. sprinkle with olive oil roast
    20 - 25 min... to soft not burned... cool, skin, and finely chop..set
    aside.
    
    In large sute pan heat the 2 TBS olive oil, add onion, leeks and salt.
    Cook medium heat 10 min. stir occasionaly avoid onion burn. 
    
    Add garlic, shallot and cook for 1 min. Add cream stir and remove from
    heat until pasta is ready.
    
    Meantime, large pot of 4 Qts boiling water , add spaghetti and cook for
    8 -10 min. al dente.  Remove 1 cup of pasta water and add to onion
    mixture.. stir to combine.
    
    Drain in collander, refresh with cold water and toss with 2 tsp olive
    oil.
    
    Place saute pan back on heat. Bring onion sauce to boil, add pasta and
    toss to combine.  Sprinkle with scallions chives, and Parmesean.
    
    Toss and serve immediately,
    
    serves 4

    >2 Large leeks, part thinly sliced lengthwise
    
    Which part?  Does anyone know?
    
    --Sharon
    

    
    
    Rep .52
    
    >2 Large leeks, part thinly sliced lengthwise
    
        Which part?  Does anyone know?
    
    
     I would assume just the white part. I don't know of any recipe that
    uses the green part of the leek. I keep the green part for the
    stockpot.
    
    
    	-mike
    

    Yup, its the white part... I inadvertently left it off the original.
    
    Bob

    Now ya tell me.  I made it using the whole thing!  Just
    sliced 'em all lengthwise like ribbons.
    
    Was pretty good anyway.
    
    :-)
    
    ed

    I just picked up Texas 1015 onions... they are supposed to be as sweet
    as vadalias.  Any experience out there?  Are they interchangeable? If
    yes, we should change the name of this note.  (BTW they are named 1015
    because they should be planted on 10/15 Oct. 15th)

>    I just picked up Texas 1015 onions... they are supposed to be as sweet
>    as vadalias.  Any experience out there?  Are they interchangeable? If
>    yes, we should change the name of this note.  (BTW they are named 1015
>    because they should be planted on 10/15 Oct. 15th)
    
    They are not the same thing.  Texas 1015 Supersweets were developed to
    compete with the Vidalia.  They are not there yet.  Texas A&M is
    continually hybridizing them for sweetness.  Because the 1015 is being
    *bred* for sweetness (and therefore continually improving), and the
    Vidalia merely depends on a certain kind of soil for its sweetness, the
    A&M folks contend that he 1015 will eventually surpass the Vidalia. 
    But even they admit it's not there yet.
    
    As far as the name, 1015Y was the laboratory designation for the
    experimental hybrid that started this particular onion.  The marketing
    people have continually tried to change the name to "Supersweet," but
    like it or not the 1015 has stuck.  Now you often see them labeled
    Texas 1015Y Supersweets.  The name has nothing to do with when you're
    supposed to plant them; in fact, most people in Texas plant them in
    January.
    
    Steve

    You must be right because they are just hitting the market now... (and
    I see your node is in SCA... lots of credibility there.)  I heard a
    spokeswoman from the industry on a local talk show (Dining around with
    Gene Burns WRKO) represent that as the planting time.
    
    Any special preparation tips for the 1015s?

>    You must be right because they are just hitting the market now... (and
>    I see your node is in SCA... lots of credibility there.)  I heard a
>    spokeswoman from the industry on a local talk show (Dining around with
>    Gene Burns WRKO) represent that as the planting time.
    
>    Any special preparation tips for the 1015s?
    
    We grow them every year in our garden, and use them just like regular
    onions -- the young ones in salads, and the big'uns in things that you
    use onions in.
    
    You could try making some of the Vidalia-type recipes with them, but I
    don't know whether you'd like them or not.  The 1015's are definitely
    not as sweet as the Vidalias, but they are decidedly sweeter than your
    run-of-the-mill onion from the produce dept.  If you like onions, then
    you'd probably like them cooked like Vidalias.  But if you're not fond
    of a fairly strong onion taste, then use them like regular onions.
    
    Let me know what you think!
    
    Steve

    If you don't want your vegs to fall through the grill, use a perforated
    sheet of aluminum foil or place them on a wire mesh over the grill.

    
    This week, thru Saturday 6/13, the Star Markets have Vidalia onions on
    sale for 10 cents per pound.  
    
    ...Shubha
    

    I just saw a Fish Grill this week, try that for anything small. 
    Friends put shrimp on theirs so it will certainly hold an onion without 
    ending up with pieces of foil in your mouth which always happens when I
    punch holes in it for such uses.
    
    Don't know where to get the grill but I bet it's at Spags.
    
    

Never one to pass up a bargain, I picked up a 50 lb. bag of Vidalias at Star
Market (for $5.00!).  The recipes in this note are great, but after I make them
all I'll still have about 30 pounds left over!  Anyone else have any great
recipes they want to share?

By the way, the Enchanted Broccoli Forest has a simple onion soup recipe that
is heavenly.

j.

    Have an onion party! (-;
    
    Deep fried onion rings, yummm....!

    re: .64
    
    On a recent trip to Jacksonville, Florida, I was at a restaurant that
    offered an appetizer called "Onion Flower".  It was a HUGE onion that
    had been cut in wedges, but not all the way through (sort of like how
    you cut a tomatoe when you want to stuff it.)  It was then batter
    dipped and deep fried.  It was served like a huge artichoke with petals
    and each petal could be pulled off and dipped in a sauce or ketchup. 
    It was great!  I'm sure it isn't difficult to master if one has a deep
    frier that is large enough and you don't cut the onion all the way
    through so that it falls apart.

    Marinated Vegetables (reprinted w/o permission Womens Day)
    
    1/2 cup plain nonfat yogurt
      1 packet sugar substitute
    1/4 teapoon salt
        pinch ground pepper
      2 tablespons white vinegar
      1 jumbo Vidalia onion, coarsely chopped
    3/4 pound broccoli florets
    3/4 pound cauliflower florets
      2 cucumbers, seeded and cut into bite-sized pieces
    
    In small bowl, mix together yogurt, sugar substitute, salt and pepper. 
    Add vinegar and stir well.  Cover and refrigerate 30 minutes to blend
    flavors.  To serve, toss oinions, broccoli, cauliflower and cucumbers
    in sald bowl.  Pour yogurt mixture over vegetables 5 to 10 minutes
    before serving.
    
    Per serving: about 55 cal, 4 g pro, 12 g car. .4 g fat, 7% cal from
    fat, 0 mg chol, 101 mg sod.
    
                                         

    They're baaaack!  Let gin up some more this year..
    
    One I just tried for seasonal flavor... btw yummy
    
    Stir fry fiddle heads and vidalia with a little garlic.... Mahvelous.
    
    Bob

    
     I've picked through this note and not much said if its
     ok to freeze them. 
    
                           Thanks
                                  Mike

    Onions, being mostly water, do not freeze well.  As the food slowly
    freezes, ice crystals form, which pierce the cell walls of the onion,
    so that it is mushy when thawed.  
    
    The key to freezing vegetables without having long ice crystal
    formation is quick freezing.  Immersion into liquid nitrogen works
    nicely.  But be careful, the onion might explode.
    
    					andrew

    See note reply 32.  It tells how to go about freezing.
    

    I have a vaccum sealer system -- and freeze onions quite well.  You
    cut, chop, slice, whatever, your onion and place them well spread out
    on a cookie sheet -- freeze.  When frozen dump them in a bag, or bags,
    and vaccum pack them.  No ice crystals on the onions ... I don't know
    the upper limits of time to keep them are, but I've been okay up to 6
    months (so far).             
    
    

I'm a great fan of vidalias (as evidenced elsewhere in here) but have always
been distressed at the short season.

This year, I bought a five pound bag of them at the height of the season
(late May/early June). While I used a lot of them in short order, I left
three of them in the bag, which I'd stored in a dark place.

In the past, when I've left them out, I've found that they tend to spoil
very quickly (within a week or two).

Last night, I figured I'd find them "gone bad" when I went to fix a cucumber
and onion salad, but I was amazed to find all three of them still in great
shape.

The only difference I noted was that they seemed to have strengthened over
the course of several months - not as sweet as they were when fresh, but
just a firm and tasty.

-Jack

Too much of a coincidence to let this pass.

I, too, love Vidalias. When they're here I increase my hamburger onion
slices from 1/8", to 1/4" or more(phew!).

Anyway, my wife picked up a 10# sack after the end of the "normal"
Vidalia season. They're still perfect! I suspect that something has
changed. Now, it's possible that Jack and I got them from the same store,
but it's not a given. 

Could it be that this area's source has changed its transportation
method, and we're getting better quality Vidalias? Maybe fresher? 

In the past I've sort of thought that the Vidalias we've gotten here had
been damaged by cold temperatures in shipping. Some of the effects were
consistent with onions I've bought that got frozen in the car and spoiled
soon after. 

Art

    [Pssst... Don't tell anybody, but - Vidalias have been genetically
    implanted with the "long-term-storage" gene from rutabagas. (Some
    sources claim that fruitcake was involved as well, but I have my
    doubts.)]
    
    -b

    I bought 20# at Sam's in April.  Hung them up in some discard hose
    before going on a 3 wk trip in June.  Still using them, though the
    outer layer is getting soft.
    
    ed

From May '89, Southern Living.

Marinated Vidalias

2 medium Vidalia Onions
1 cup water
1/2 cup sugar
1/4 cup white vinegar
1 TBS plus 1 tsp mayonnaise
1 tsp celery seeds
Lettuce leaves

Slice onions and separate into rings.  Combine water, sugar, and vinegar;
stir until sugar dissolves.  Pour over onion rings.  Cover and chill at
least 3 hours; drain.  Stir in mayonnaise and celery seeds.  Serve on
lettuce leaves.  Yield: 4 servings.

From December '92 Southern Living.

Roasted Vidalia Onions with Pecans and Roasted Carrots

6 large Vidalia or sweet onions
1/2 cup unsalted butter or margarine
1/4 tsp salt (optional)
1/4 tsp pepper (optional)
1/4 cup chopped pecans toasted
Roasted Carrots (recipe below)

Wash and peel onions, set on root ends on a cutting board.  Cut vertical
slices into onions at 1/4 inch intervals, cutting to within 1/2 inch of
root end.  Turn onion and cut in same manner into crisscross pattern.  The
onions will look like flower blossoms.  Arrange in a 13x9x2 inch baking
dish, leaving enough room between each to allow onions to open.  Drizzle
with half of butter and sprinkle with salt and pepper if desired.  Bake at
350 for 30 minutes basting occsionally with butter.  Sprinkle with pecans
and bake an additional 15 to 20 or untial onion tops are deep golden
brown.  Serve with Roasted Carrots.  Yield: 12 servings.

Roasted Carrots

36 carrots (about 3 lbs)
2 TBS butter or margarine, melted
2 TBS vegetable oil
1/3 tsp salt
1/4 tsp pepper

Scrape carrots, cut large carrots into lengthwise slices.  Place in a
13x9x2 baking dish.  Combine butter and oil, drizzle over carrots. 
Sprinkle with salt and pepper.  Bake at 350 for 30 minutes; turn carrots
and bake and additional 30 minutes or until tender.  Yield: 12 servings.

----
The first recipe is not much different from .28
"Roast Vidalia Onions with Pecans Hightower" which comes from Gourmet, Nov
91.
    

    I wanted to contribute these next 4 recipes before I get severed from
    the enet.  Hopefully the thoughts of Vidalias in the Springtime will
    get us through the remaining months of winter -- not that it's been tough
    so far.
    
    ed
    ------------         
    
From May '89, Southern Living.

Vidalia deep dish

2 cups water
1 cup uncooked long grain rice
6 large Vidalia onions
1/2 cup butter or margarine
2 TBS minced fresh parsley
1/4 tsp salt
1/4 tsp white pepper
1 cup (4 ounces) shredded swiss cheese
1 cup whipping cream
Paprika

Bring water to a boil in a medium sauce pan, add rice.  Cover, reduce heat,
and simmer 10 minutes.  Drain and set aside.

Peel and chop onions.  Melt butter in Dutch oven over medium heat; add
onion and cook 15 minutes, stirring frequently.  Remove from heat, stir in
rice, parsley, and next four ingredients.  Spoon mixture into a lightly
greased 13x9x2 in. baking dish.  Cover and bake at 350 for 30 minutes. 
Sprinkle lightly with paprika.  Yield: 10 to 12 servings.
    

    I'm looking for a recipe for stuffed Vidalias.  The only one I saw in
    this note was for stuffed Vidalia leaves.  Does anyone have a recipe
    for stuffing a whole onion?
    
    Marilyn

    No, but I'd love one!!  You've got me thinking, though.  Perhaps I'll
    make something up tonight and let you know tomorrow.  I think cutting
    the top off and then slitting the sides, then sitting it in ice water
    would open it up enough to stuff.  Hmm.  What kind of stuffing?  Well,
    now you've made me hungry, so I'll go home and experiment.  --S