Vidalia Onions

BYC39

Went to Wegmans today (probably the best grocery store in the universe) and found some of the largest Vidalia onions I've ever seen.....cut off the top and made 4 or 5 one inch slices into the top all the way around, drizzled with olive oil, a little garlic salt and Tony's. Loosley wrapped in foil with top exposed and Egged them for about 45 minutes with light smoke....man were they great....almost like dessert....Nuttin' better than good ole Vidalia’s

Car Wash Mike

BYC39,
YB sent me this.[p]Mike
[ul][li]Good onions[/ul]

thirdeye

BYC39,[p]If you have a farmers market or a mega store like Central Market, keep your eyes peeled for the "other" sweets. The OSO Sweet and the Texas Sweets are ready before the Vidalia's and the Walla-Walla, AmeriSweets and the Maui's are harvested later. All are very tasty![p]~thirdeye~

Retired RailRoader

Car Wash Mike,
Great site!! Thanks

Car Wash Mike

Retired Railroader ,
How many onions do you need? I don't have enough[p]Mike

Chef Wil

Car Wash Mike,
I wanna try Spring Chicken, I miss ma Buddy. Hurry up Spring.

Unknown

BYC39,[p]COVER THE CHILDREN'S EYES![p]A few years ago there was someone who posted a response to the recipe below by saying that it would:
"Knock your (um, well, private stuff) into the dirt it was so good".[p]To this day my family (filled with kids that I will try very hard to protect from the evils of funny, yet foul language) refers to this dish as "KYDITD onions". Pronounced "Kuhyedid", not spelling out the acronym![p]Yes, they are good. (*that* good? I dunno; It still seems to be a weird term…)[p]Core a sweet onion (Vidalia, Walla Walla, etc) Mostly through to the other side, but leave a bit of a plug to hold in the ingredients:[p]2 Beef Bullion cubes
2 TBS of brown sugar
2 TBS Butter[p]Shove the ingredients into the onion cavity, wrap the bottom of the onion in enough foil to be sure it will stand on the grill and smoke for a *long* time. A few hours is good, but I find that cooking time usually has a lot to do with whatever else I'm cooking.[p]Just know that this is really good after 45 minutes but keeps getting better after that up to a few hours depending on your cooking temp. I rally like to get to a syrupy, onion soup like consistency.[p]My kids like these onions, my other relatives (that don't like onions) like these onions. There's some serious onion Mojo going on here….[p][p]bc

Retired RailRoader

Car Wash Mike,
Everytime I come home with these damm onions within a day or two they are gone and I have to get more. I guess I just don't get it. BUY MORE NEXT TIME!!!