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Vidalia Aftermath

WessBWessB Posts: 6,937
edited 1:53AM in EggHead Forum
A little background to start with...I personally dont consider myself an onion eater...I dont put a slice of onion on my burgers and if I get a steak sub I order it without fried onions..that being said..I put onion powder or diced onion or fresh onion in some form on probably 90% of the food I cook...Tonight I cooked a vidalia using Spin`s recommendation ( a dab of butter and some brown sugar wrapped in foil ) I used mesquite for the smoke and put the onion on at around 250° and let it go for approx 1 hour by then it had climbed to 450° and I put the steaks on and I opened the foil for a little char on the onion...I`m here to tell ya...dat was some good eats..Sally said if I never cooked them any other way she would be happy..So kudo`s to Spin and the others who offered their recipes, this is something to try if you haven`t yet...cant wait to try the bacon cream cheese if I can just figure out this ever increasing waist line..LOL[p]Wess


  • BordelloBordello Posts: 5,926
    I am not an onion eater, I will use green onion in my potato salad and in tuna fish from the can, But, I have found that I love the char on the onions when I get chicken fahitas at the Mexican restaurant. Glad you have found something new to enjoy from the BGE.
    Happy Eats,
    New Bob

  • GloriaGloria Posts: 161
    Another way to enjoy Vidalias is to cut them into quarters, or eighths, and poach them gently in Balsamic vinegar, leaving them just a bit crunchy.

  • hounddoghounddog Posts: 126
    Agreed. I have also done this with beer and bay seasoning and a little butter. Whatever. It is hard to beat a good vidalia.
  • WessB, for a different taste try a dab of butter and a dash of Worchestershire sauce. Quarter the onion first not quite cutting through the onion and wrap in aluminum foil. Then cook for about an hour.

  • JimWJimW Posts: 450
    Another way is to use some garlic powder instead of the brown sugar. They don't taste really garlicy and the natural sugar of the onion makes them really tasty.

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