vidalia onions

My Sweet Vidalia Onion Pie is a highlight of Vidalia season (it runs April through August.)  It&#039;s so easy to throw together and it keeps well in the fridge.  We love it with a salad on the side and a glass of wine, it&#039;s effortlessly elegant! 

Vidalia Onion Pie

Vidalia onion (substitute another sweet onion variety)

eggs

milk

cream

tsp onion salt

tsp fresh cracked black pepper

shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.

Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.

Peel and slice the onion 1/8 inch thick.  I like to so with with a mandoline slicer to get them nice and thin.  Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.

Gently whisk the eggs to break them up, and whisk in the milk and cream.  Season with onion salt and pepper.

Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.

Pour the egg and cream mixture into the pie crust, it should just fill it to the top.  Arrange a few whole onion slices over the top of the pie.  Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown.  If your oven bakes unevenly, rotate the pie halfway through.

I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature.  Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)

Sweet Vidalia Onion Dip is an easy hot appetizer that will have everybody begging for the recipe!  It's perfect for game nights, holiday entertaining, or just a romantic night in.

Sweet Vidalia Onion Dip

Vidalia onion, anywhere from 10-12 ounces (any sweet onion

mayonnaise

sour cream

Grana Padano cheese, substitute good Parmesan or Romano

mozzarella

cheddar cheese

salt

cracked black pepper

hot sauce

Worcestershire sauce

Set the oven to 375F

Peel and slice the onion in half.  Then slice it in half again, and cut 3 of the sections into very fine slices.  Take the last piece and mince it.  Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined.  Taste and adjust the seasonings to your liking.

Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.

While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides.  Serve with the hot dip.

https://content.jwplatform.com/videos/EFAbBjFZ.mp4

Sweet Vidalia Onion Dip is an easy hot appetizer that will have everybody begging for the recipe! It’s perfect for game days, holiday entertaining, or just a romantic night in. Vidalia onions are now available year round in your supermarket!

In-season sweet Vidalia onions are positively delicious stuffed and baked and make for a great side dish alternative to potatoes or pasta.

Stuffed Vidalia Onions

large Vidalia (or other sweet variety onions, about 3/4 lb each)

butter

white pepper

all-purpose flour

dry white wine

chicken broth

half-and-half

Panko crumbs

Paprika

Preheat the oven to 400°F.

Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a covered, microwave-safe dish with about 1/4-inch of water in the bottom.

Microwave at 80% power until the outer layers of the onion are tender but not soft, 4 to 5 minutes. Remove from the oven, drain off the water and let stand, uncovered, until cool enough to handle.

Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.

Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.

Roughly chop the inner layers of the onion into 1/2 inch pieces.

Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.

Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.

Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about 3 minutes more. Add the half-and-half, taste and adjust the seasoning as needed.

Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.

Bake, uncovered for 8 to 10 minutes, or until the crumb topping is golden brown.

Makes 4 servings

Creamy Caramelized Onion Pasta

spaghetti pasta

olive oil

onion

beef bone broth concentrate (or Worcestershire)

butter (salted

black pepper

garlic (minced)

heavy cream

parsley (for garnish)

parmesan cheese (for garnish)

In a large skillet, heat olive oil over low to medium heat. Once the oil is hot, add the sliced onions. Allow the onions to cook and caramelize slowly for about 20 minutes, stirring occasionally. You&#39;ll want them to be a deep golden brown color.

Reduce the heat to low. Stir in the beef broth, salt, pepper, garlic, and butter. Slowly pour in the heavy cream and stir until combined. Allow the sauce to simmer 5 to 10 minutes.

Cook the pasta according to package directions to al dente. Drain but reserve 1 to 2 cups of the pasta water.

Add the pasta to your caramelized onion sauce and stir. Add a little pasta water if the mixture is too thick. Taste and add more salt, pepper, or garlic if needed. Cover and simmer on low for 5 to 10 minutes.

Uncover, stir, garnish, and serve.

This Cherry Tomato Pasta is so deliciously saucy featuring summer cherry tomatoes. Best part about this dish: it takes under 30 minutes to make! 

Cherry Tomato Pasta

Kosher salt

garlic

red pepper

cherry tomatoes (halved)

spaghetti ((or pasta of choice))

unsalted butter

basil leaves (roughly chopped)

In a large pan, set over medium heat, add the olive oil. When the olive oil is warm, add the diced Vidalia onions and few generous pinches of salt. Give it a mix and let them cook, covered, for 7 minutes. You really want the diced onions to melt in the pan with the olive oil. I like to make sure the heat is low enough so they slowly cook and don’t brown or burn.

Next, add the minced garlic, crushed red pepper flakes and cherry tomatoes. Cook for an additional 5 minutes, covered, until the tomatoes are softened and have released a lot of their juices. Uncover and cook for an additional 5 to 7 minutes, until it thickens. Turn off the heat while we make the pasta.

Meanwhile, bring a pot of salted water to a boil. Cook your pasta until al dente. I usually cook it about 1 minute before al dente because I like to finish cooking the pasta in the pan with the sauce. Reserve about 3/4 cup of pasta water. Drain the pasta and turn your attention to the pan with the cherry tomatoes.

To the sauce, add about 1/2 cup of pasta water and bring it to a rapid simmer. Cook for about 2 minutes; give it a taste and adjust the salt to taste. I added a few more pinches of salt. Add the pasta in, along with the butter and toss together for about a minute, until completely combined.

This is absolutely delicious! I didn’t have fresh basil so I just sprinkled in some dry right before I added the pasta. I will definitely make this often!

Red cherry tomatoes out of my garden are not as sweet as the yellow ones. And when does the basil come in?

When I say this is a staple, I mean it. We eat this almost every week in the summer. It’s so easy and delicious, and it’s light on its own or with added shrimp or seared salmon.

Oh man, this was so tasty! I'd have never thought to cover the lid and let the heat do it's thing to the sauce!

Excellent recipe I just made this and I added arugula and string beans at the end. It was terrific. I even added the butter at the beginning, not reading the recipe correctly and it’s still turned out wonderful I omitted the Vidalia onions as I did not have them. Simple to make and wholesome at the same time.

This was so delicious. I used thin whole wheat spaghetti and seasoned olive oil. I can't wait to make this again for loved ones.

Favorite vegetarian pasta dish! So so good and rich without any dairy!

This pasta is delicious! So much flavor (even without the fresh basil — I didn’t have any on hand)! My family loved it. Thank you!

Super easy dinner! it's delicious and refreshing  a winning combo ❤️

I made this tonight and it turned out so tasty! I added double red pepper and it was spicy, but so good. Love a good simple summer pasta!

Sweet Vidalia onions and buttery Ritz crackers come together in an irresistible quiche.

Vidalia Ritz Pie

Ritz crackers,

all purpose flour

tsp salt

Tbsp butter

half & half or cream

chives

Vidalia onion, peeled, halved, and thinly sliced.

sharp cheddar cheese, shredded (about 1 1/2 cups)

Preheat oven to 400F.

Process the Ritz crackers, flour, and salt in a food processor until evenly ground. You may need to pulse/process to ensure all the cracker chunks get ground.

Add the melted butter and pulse/process until everything is evenly damp.

Pat the crumbs into your 9&quot; pie plate. Bake for 8 minutes.

crust

Whisk together the eggs, half and half, chives, salt, and pepper.

Arrange the thinly sliced onions in an even layer over the crust. Separate the rings as you add them. Top with the cheese.

Pour the custard mixture over the onions and settle everything in evenly.

Bake for about 45 minutes, or until the custard is set in the center. You may need to loosely cover with foil toward the end if your crust is getting too brown.

Let the pie cool for a bit before slicing. It&#39;s good warm or at room temperature.  Refrigerate leftovers.

I've made this so many times. Hubs and I both love it.  Here are my shortcuts, if you're interested: I use my food processor to also slice the onions and grate the cheese. Put chives, fresh rosemary and thyme into the processor while grating the cheese. Instead of layering the onions and cheese I just mix them together and put in the baked crust. I also add a bit of fresh nutmeg to the egg mixture.

We were gifted 3lbs of Vidalia onions by our dear neighbors. This recipe appeared in the nick of time. Absolutely delicious! We stored the leftovers in the refrigerator for the next day and the pie tasted great at room temperature. A keeper, for certain.

How much melted butter?  Sounds great and I happen to have Vidalia onions.

Lobster Ravioli is a luxurious take on a classic dinner. Homemade raviolis are stuffed with caramelized onions and ricotta cheese tossed in a rich cream sauce made with fresh lobster. It’s an impressive dish perfect for romantic dinners served with the Best Caesar Salad.

Lobster Ravioli

Olive oil

Vidalia onion (peeled and thinly sliced)

ricotta

lemon

Parmesan-Reggiano

Kosher Salt

cornmeal

water (plus more as needed)

lobster tails

In a non-stick medium skillet, set over medium low heat, add a teaspoon or two of olive oil. Add the sliced Vidalia onions to the skillet and add a few pinches of salt. Cover the skillet and allow to cook for about 15 minutes, mixing every now and then. At the 15 minutes mark, uncover and continue cooking, mixing every now and then, until caramelized, about an extra 20 minutes. If needed, add an additional teaspoon or two of olive oil. Remove from the pan and mince up using a knife. Set aside.&nbsp;&nbsp;

To a bowl, combine the ricotta, Parmesan-Reggiano, reserved minced caramelized Vidalia onions, egg, a few pinches of salt and crushed red pepper.&nbsp;&nbsp;

To Make the Filling: 

To a stand-up mixer, with the paddle attachment, add the flour and cornmeal. *You can absolutely do this with a big bowl and a fork, too.* Adding one ingredient at a time, add the egg yolks, oil and water, adding the water, one tablespoon at a time, until the dough comes together.&nbsp;&nbsp;

When the dough turns into a somewhat cohesive ball, turn the dough out onto a lightly floured work surface and knead it until it feels silky smooth, about 5 minutes. The dough is ready if when you stretch it with your hands, it gently pulls back into place.&nbsp;&nbsp;

Shape the dough into a ball then flatten the ball into a disk. Cover the dough and transfer to the fridge for at least 30 minutes.&nbsp;

When the 30 minute is up, remove the ball of dough from the fridge and cut it up into 4 pieces. Let the pieces come to room temperature slightly, being sure they’re covered with a clean kitchen towel as to not dry out.&nbsp;&nbsp;

Roll them into a long oval strip, and then run it through the pasta machine at it’s largest thickness setting (#5). Flip it on the opposite side, flour that side a bit and run it through again. Repeat this, decreasing the size each time (#4, #3 and then finally to #2). I found that #2 was the perfect thickness (1/8-inch thick) for ravioli.&nbsp; &nbsp;

To the first sheet of pasta, add half of teaspoon worth of filling, spacing them about 2-inches a part. Brush the edges of the pasta with a teeny bit of water. Lengthwise, fold over the sheet of pasta and seal on the sides. Using your ravioli stamper, stamp out ravioli shapes. I used this round stamper. Repeat with the remaining balls of dough until you’ve worked your way through all of it. Transfer to a baking sheet dusted with flour and place in the fridge until you’re ready to use it.&nbsp;&nbsp;

If you’d like to freeze some of it, easy! Simply place it on a baking sheet, in one even layer, and transfer to the freezer. When cold to the touch, about 30 minutes, transfer to an airtight freezer-safe container or bag. Cook straight from frozen in sauce or in a pan.&nbsp;&nbsp;

To Make the Ravioli:

To cook the lobster, bring a pot of salted water to a boil. Drop the lobster in the water and cook for 4 to 5 minutes, until the flesh goes from translucent to opaque. Immediately run under cold water. Flip the lobster over and using kitchen shears, slice the inside shell on each side. Pull it back like a tab and then remove the lobster meat. Repeat with the second lobster tail. &nbsp;Chop up the lobster and set aside.&nbsp;&nbsp;

In a medium skillet, add the cream, cubes of butter, lemon zest, a few pinches of salt and black pepper. Bring to a gentle simmer and cook for about 7 minutes. Give it a taste and adjust the salt to your liking.&nbsp;&nbsp;

Meanwhile, bring a pot of salted water to a gentle boil. Drop the ravioli in and cook for about 2 minutes, just until they float to the top. Immediately transfer them to the sauce, along with the lobster. Gently mix everything together and then transfer to a plate. Garnish with a pinch of crushed red pepper and more Parmesan cheese.&nbsp;&nbsp;

To Make the Sauce: 

Super helpful! I’d love to see you how you laid out the kitchen

I think I have died and went to heaven!  This is so luscious and creamy and just flat out wonderful !!! The onion ravioli alone would have been enough, but then you went and put the lobster in the sauce ! I couldn't stop eating it!  So rich and creamy and then the lobster sweet and wonderful!  I'm gonna have to go make some more!!

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Vidalia Onion Pie

Sweet Vidalia Onion Dip

Stuffed Vidalia Onions

Creamy Caramelized Onion Pasta

Cherry Tomato Pasta

Vidalia Ritz Pie

Lobster Ravioli

Top 7 vidalia onions recipes from across the web

The most viewed vidalia onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vidalia Onion Pie

Sweet Vidalia Onion Dip

Stuffed Vidalia Onions

Creamy Caramelized Onion Pasta

Cherry Tomato Pasta

Vidalia Ritz Pie

Lobster Ravioli

The most viewed vidalia onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine