PrissyCook

Years ago I remember seeing a Food Network show of some sort on National food festivals. This one was on the Vidalia Onion Festival, and I recall thinking that would be an amazing festival to attend. Like the Gilroy Garlic Festival, can you imagine how good the whole thing would smell?

So when I was an Arizona local grocery store, Bashas and I saw a bin of Vidalia onions, I remembered an Onion Pie that stood out in my memory and I knew I would make one of those and I was hungry for a hamburger, and I figured that would also be on the menu.

This image is from Southern Living and the Wikipedia entry states the outstanding characteristic of this onion is it’s sweetness due to the low sulfur levels in the Georgia soil it’s grown in. I agree.

I like sauteed onions, usually on fajitas. The flavors in this onion really did stand out as sweeter and softer than a sauteed yellow onion.

Sauteed Vidalia Onions

2  pounds Vidalia onions

1/2  cup unsalted butter

Preparation

Peel 2 medium onions, and cut a thin slice from bottom and top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Melt the butter in cast in a deep cast iron skillet. Add onions and sautee until tender not brown. Season with cracked black pepper and Kona Sea Salt (if available).

If you’d rather grill, wrap each filled-and-topped onion in heavy-duty aluminum foil (or a double layer of regular aluminum foil). Grill over high heat (400° to 450°) 15 to 20 minutes or until tender. Let stand 10 minutes.

Other Vidalia Onion Recipes:
Squash-Vidalia Casserole from All Things Heart and Home

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Tags: festival, georgia, onion, vidalia