Onions, onions, onions.....

Misippi Egger · May 2009

My Dad (83 yr old and a large BGE owner) has a fantastic raised-bed garden - his passion! He has at least 40 tomato plants at various stages of production and lots of pepper varieties. He obtained 1500 onion sets this winter - Texas Sweet 1015's. He planted 600 himself and this is his harvest (dug up Sunday and now drying out):

Any good Egged onion recipes out there, especially for the sweetest onions available. (Sorry Vidalia1 :( ) :woohoo: :woohoo:

Car Wash Mike · May 2009

The simplest one. Core a small hole out, add a pat of butter and beef bouillon cube. Double wrap in foil for an hour or so.

Mike

Richard Fl · May 2009

Here is one ide3a.

Pie, Onion, Tomato, Bacon, Cheese, Richard Fl

Took some ideas from YB and Bryan Love and played with them. Great flavor.

INGREDIENTS:
1 9 Inch Deep Dish Pie Shell
2-3 Tomatoes, Sliced thinly and then in halves
1/2 Medium Red Onion, thinly sliced and then in halves--OR--
1 Bunch Green Onions
1 Cup Mayonnaise
1 Cup Extra Sharp Cheddar Cheese, Grated
6-8 Slices Bacon, Cooked to be Crunchy
Basil, Fresh, Chopped
2-3 Tbs Blue or Gorganzola Cheese, Crumbled (Optional ).
Salt/Pepper to taste
Guave or Apple wood for "LITTLE" smoke flavor

Procedure:
1 Poke fork in bottom of pie shell before cooking so as to give the air a chance to escape.
2 Cook pie shell at 375°F for about 10 minutes in regular oven.
3 When the pie shell has cooled, layer sliced tomatoes, onions and bacon bits almost to top and chopped fresh basil leaves. Save some bacon and basil to sprinkle on the top of the cheese/mayo mixture. Mix the mayonnaise and cheese together and then spread on top.
4 Set BGE up for indirect, legs up. Place pie on grate and cook for 45-60 minutes at 350°F.

Recipe Type
Appetizer, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2007/09/11

2008/01/17

Richard Fl

Went to make one this AM and did not have but 1/2 Cup Mayo so used sour cream for the difference. Made the pie nice and moist. Will probably do it the next time. Left out the Blue cheese this time.

2008/08/17---Richard Fl

Modified the cheeses this time. Had some shredded sharp, shredded parmesan and about 3 slices of pepper jack, which I cut into small pieces. Mixed all together and had about 2 1/2 cups cheese. Did 1 cup mayo and 1/2 cup sour cream.

vidalia1 · May 2009

No problem Clark :P ....your Dad looks like he is in his 50's or 60's...you come from good stock...

we had baked vidalias last night
we cut an x in the top and put a crushed beef bouillon cube & a pat of butter in the onion...wrap it in foil and bake it on the Egg at 375 for 1-1.5 hours...it is delicious & simple

Beli · May 2009

Clark wowwww pay my respects to your Dad he looks 50 something... :laugh: an example to us all!!!!!

Misippi Egger · May 2009

You didn't take the bait! I thought I would get a reaction from the Vidalia man!

I've had the core-out baked version before and it is outstanding.

Thanks for the compliment on my Dad. He looks in his 60's for sure. Only just now starting to repeat himself sometimes. My mom died when she was 44 from lung cancer (hvy smoker) and when he remarried his wife was 2 years older than me. She has really been a big factor is keeping him so young, I think.

I hope more of my genes come from his side of the family and not my Mom's. :(

Misippi Egger · May 2009

Thanks, RIchard. That looks like a good one to try!

Fidel · May 2009

I do a very simple onion side dish that is terrific.

I cut the onions into wedges, add some butter and olive oil, some minced garlic, salt, pepper, and oregano.

Cook indirect on a raised grid at 350-400 until the onions are cooked soft and get a little char on them.

Dress with a little fresh herb (thyme works well) and serve.

Grandpas Grub · May 2009

Clark,

When you get time it would be nice to see some pictures of your dad's garden. Sounds pretty great.

Kent

Misippi Egger · May 2009

Thanks, Beli. I hope he shared some of those genes with us kids. His Mom lived into her 90's.

Ross in Ventura · May 2009

I made these at 2008 Eggs by the Bay

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=163

Ross

Misippi Egger · May 2009

Thanks, Rod.

That really looks good. It goes into my "Try it Soon" file.

Misippi Egger · May 2009

Thanks, Kent.

I do need to take some pics.

A film crew from Miss. State University (Ag school) spent Friday and Sat. filming in his garden for a local NBC TV station. They plan to run episodes at noon on Wednesdays in June to teach people how to garden in urban areas. Apparently the nurseries are selling out of veggies secondary to this economy, but people don't know how to properly garden.

If I can get a copy of the film episodes, I will try to get them on You Tube and post the links here.

He has tomatoes, peppers, "How Sweet It Is" corn, asparagus beds, potatoes, squash, zukes, melons, peas. Plus tons of blueberries, figs, fruit trees, thorn-less blackberries, muskadine arbor. His wife has over 600 rose bushes, including many antique roses. They also maintain a large rose garden at an Agricultural Museum in Jackson (about 15 miles from their home). He grows most of his plants from seeds during the winter in a large greenhouse.

I have a "Goliath" and a "Sweet Million" plant from his seedlings, plus a Ancho Ranchero pepper, a California Sunsation pepper and a bell pepper from his stock. He can't get his head around the fact that I have 2 Earth Boxes with my plants. LOL

Misippi Egger · May 2009

Thanks, Ross. Looks wonderful !

vidalia1 · May 2009

Clark,

I will have to find the recipe but it is a favorite. It is a vidalia onion casserole. The ingredients are chopped vidalias, melted butter & crushed Ritz crackers....mmmmmm good

fishlessman · May 2009

sweet onions wedges stuffed into abts is pretty good. how about just eating them, good with humus tahini and rosemary lamb kabobs, or grill them with the lamb kabobs

Richard Fl · May 2009

Might this be the one?

\ Onion, Casserole, Vidalia

INGREDIENTS:
5-6 Large Onions, sliced (more may be used)
1 Stick Butter or margarine
2 Tbs sugar
dash salt
1 1/2-2 Pkgs. Saltine crackers, crumbled
1 Stick Butter or margarine, melted
3/4 lb cheddar cheese, grated
1/2 cup parmesan cheese

Procedure:
1 Cook above ingredients on top of stove in covered double boiler, stirring occasionally until onions are tender. Drain excess juice into
2 Place half of the mixture in two (2) 8” x 8” casserole dishes. Spread onions over mixture. Add juice to thoroughly wet onions and place remainder of crust mixture on top of onions.
3 Bake 15 minutes or until browned on top

Recipe Type
Side Dish

Recipe Source
Author: Lorene Meeks, Smyrna, Ga.

Source: Lorene Meeks, 2007/05/27

(makes two)

reelgem · May 2009

That sounds like a simple easy way to cook an onion. The vidalia's are my favorite. I could make a meal out of them. Thanks Kim!!

vidalia1 · May 2009

Close Richard...no saltines...rich buttery Ritz only...and butter only no margarine...you want flavor man....
:P

reelgem · May 2009

Sounds good but wow, that's an atery clogging recipe! :woohoo: Two sticks of butter? 3/4 lb. of cheese!! Oh lordy!! I'll to schedule an angioplasy appt. before I eat that one.

reelgem · May 2009

LOL!!! Flavor!... more like "death by butter". :laugh:
BTW-You've got mail!

Grandpas Grub · May 2009

Earthbox - that's funny I'll bet your dad rib's you on that.

I would think you mom and dad have help with all this 'gardennig' work they do?!

I would love to see the film or even still pictures of what they are doing. At that age that is amazing. Heck, I have a hard time going out and trimming the somewhat small yard.

I have some yard space that I use for a 'wish it would grow garden'. An above ground garden would be really helpful for the wife and I.

3 earthboxes and some hanging planters.
We are finally close to the end of night frost so this and next week is our planting time.

I have always puttered around with a garden, sometimes ok results and other times I think was just a waste of water.

If I had to rely on a personal garden to live two things would happen. I would get real skinny and then die. If one stops and think what our ancestors did to live it is amazing and amazing how little we know - well me anyway.

Heading out to smoke/cook some stuffed peppers and I think I will toss my first onion cook on the egg for lunch. I am going to try CWM's post.

Kent

vidalia1 · May 2009

Anne,

I can't check personal email until I get home...but I will see it then...thanks.

BTW...death by butter...mmmmmm

Richard Fl · May 2009

Didn't say I ate it, just posted for others to decide.

Misippi Egger · May 2009

Kent,
I will definitely get some pics. He has always done some kind of "flower bed" or other urban gardening - grew up in a dirt-poor part of the state, plowed behind a mule as a kid, etc.

He has been perfecting this garden for 30+ years. They also mow about 4 acres of yard - another 3-4 acres in woods. No help, since all the grandsons are grown up and married or moved away.

Got a nice pond FULL of bream and some good-sized bass.

His great-grand kids will soon be old enough to do some fishing.

Misippi Egger · May 2009

That looks good - I can eat my weight in hummus!

BTW, my Dad said HIS favorite way to eat them is like his grandmother taught him - a big think slice of raw, sweet onion between two slices of bread covered in mayonnaise! :woohoo: :woohoo:

Florida Grillin Girl · May 2009

I have a vidalia onion dip recipe, but it has swiss cheese and parmesan cheese - yep, so it's fattening. But it's reeealllly good! I will look it up and give the recipe when I get home later today.

Faith
Tampa, FL

Car Wash Mike · May 2009

That would be nice!

Mike

YB · May 2009

Hey Faith this is one we have been cooking for years.Is this the one you do?
Larry

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68&func=detail&id=164

Grandpas Grub · May 2009

My hat is off to them. That is a lot of work for two people.

Kent

Florida Grillin Girl · May 2009

YB, that is the very same recipe, to the T. I have had that dip recipe for years and got it from a southern girlfirend of mine. Yes - I did say it was fattening!!!
This is one great dip and I know that anyone who loves vidalia's will really enjoy it.

Faith
Tampa, FL

Onions, onions, onions.....

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