There are many ways to enjoy Georgia-grown Vidalia® onions! Try these recipes from fellow state employees.
Classic Casserole
Submitted by Aaron L. Hendrix, Screven County Division of Family & Children Services, Sylvania, GA
5 Vidalia® onions, sliced or chopped
1 14-oz. can cream of mushroom or cream of chicken soup
1/4 cup milk
1 stick of butter or margarine, softened
8 oz. Swiss or provolone cheese, sliced or shredded
4-6 slices of day-old bread (French, Italian or white), buttered and cubed
Salt and pepper to taste
Sauté onions in 1/2 stick butter until tender, add salt and pepper to taste. Grease 2-quart casserole dish with 1 tablespoon of remaining butter, pour onions evenly into dish, and distribute cheese evenly over the onions. In small bowl mix soup and milk and then spread evenly over the cheese. Butter the bread slices, cut into cubes and place evenly over the soup, buttered side up. Bake at 325 until bubbling and bread is toasted. Serves 6.
Disappearing Dip
Submitted by Elizabeth Harris, Georgia Perimeter College, Dunwoody, GA
Take 1 cup of diced Vidalia® onion, 1 cup of Hellman’s mayo (has to be full-fat version – has to be Hellman’s) and 1 cup of shredded Swiss cheese. Mix well, place in a baking dish and bake at 350 degrees for 30-40 minutes until browned and bubbly. Serve warm with crackers. It disappears quickly…
Diced is Nice
Submitted by Margaret Ellis, Dept. of Labor, Columbus, GA
4 large red potatoes
2 large Vidalia® onions
1 green bell pepper
Lemon pepper seasoning
Butter slices (thick)
Clean and dice potatoes, onions and bell pepper.
Take aluminum foil (1 for each person) and spray with oil.
Divide above diced potatoes, onions and bell pepper into each foil pack.
Sprinkle with lemon pepper.
Place a thick slice of butter on top.
Form a package with the foil and place directly on the grill.
Cook on grill for about 30 minutes.
Each person will have their own little foil pack – be careful when opening.
Serves at least 4.
Grilled to Perfection
Submitted by Shannon Wilkes, Dept. of Juvenile Justice, Cumming, GA
4 Vidalia® onions, peeled
4 vegetable bouillon cubes
4 cloves garlic, minced
Butter or margarine
4 pieces of aluminum foil
Cut top of each onion in an “X” pattern and spread apart. Place onion in piece of aluminum foil. Place 1 minced clove of garlic in the opening. Then place a pat of butter or margarine in opening. Place 1 bouillon cube on top of butter. Wrap aluminum foil around onion so that it forms a pouch and press all edges together to seal. Repeat with remaining onions. Place pouches on hot grill for 45 minutes to one hour. Empty each pouch into a bowl, pouring juice over onion. Serves 4.
Easy in the Microwave
Submitted by Nancy Gresham, Gordon College, Barnesville, GA
Core the onion after you have peeled it. Inside the hole place a pat of butter and one bouillon cube. Place the onion in a microwave-safe pan, cover with saran wrap. Place in microwave and heat on high for about 5 minutes. This is better than any baked potato in the world! Goes nicely with grilled steak, chicken or pork chops.
