Toombs County's Finest

Vidalia Onions are one of my favorite things about early summer. The onions come from Middle Georgia, Toombs County. The soil there is particularly suited for growing onions. They're mild and slightly sweet. Some say (and I have tested this theory in my childhood) you can eat them like an apple. 

Vidalia's are a finicky addition to the pantry. They are very soft skinned, and don't hold up over time. One way you can preserve them is to tie them up in the legs of pantyhose and tie a knot at each onion, so they don't touch one another (vital). Then, you hang the pantyhose legs in a dark, cool closet. That way, you can get a couple of months out of your onions. Otherwise, they're a blink-and-the-season-is-over kind of vegetable. 

This is my number one favorite way to cook Vidalias.

Veggievangelist's Baked Vidalia Onions

Prep Time: 10 minutes

Cooking Time: 10 minutes, plus 30 minutes in the oven

Ingredients: 

Four medium sized Vidalia onions, sliced into 1/2 inch slices, separated

2 Tbsp. butter, plus 2 Tbsp. (optional)

1/2 tsp. sea salt

1/2 tsp. ground pepper

Approximately 20 butter crackers (e.g., Ritz Crackers)

Cut onions into 1/2 inch slices and separate the rings. Heat large skillet over medium heat with 2 Tbsp. of butter. Add onion , stirring frequently, as the onions begin to caramelize. Add salt and pepper. Cook approximately 8-10 minutes over medium to medium-low heat. Onions should look lightly browned, and will start to look translucent. Remove from heat. Transfer cooked onions to a baking dish. Crush crackers over the onions, add extra butter to the top (optional) and bake in a 350 degree oven for 30 minutes. Makes 6-8 servings.

Vidalia Onions

Slice into half inch slices and separate rings.  Sorry if the photo's a bit blinding. 

Casserole pre-oven

Casserole ready to eat