Here in Georgia, strawberry season is winding down, and its Vidalia
onion time here in Georgia! We love our Vidalia’s here, but did you know that sweet onions are grown all over the world? Ours in Georgia are called Vidalia onions, Texas claims “Texas Sweets”, Washington state grows “Walla Walla Sweets” and Hawaii, Bermuda and France all grow sweet onions.
onion time here in Georgia! We love our Vidalia’s here, but did you know that sweet onions are grown all over the world? Ours in Georgia are called Vidalia onions, Texas claims “Texas Sweets”, Washington state grows “Walla Walla Sweets” and Hawaii, Bermuda and France all grow sweet onions.
Three easy sides dishes featuring Vidalia onions are below, recipes that can carry
you from spring all the way through summer. All three can be made ahead of time, and are great for dinner, picnics and potlucks.
you from spring all the way through summer. All three can be made ahead of time, and are great for dinner, picnics and potlucks.
Roasted Green Beans WITH Vidalia ONION VINAIGRETTE
This vinaigrette is yummy with lots of different vegetables, I LOVE it with spring asparagus too.
6 TB Olive Oil, divided
1 Large Vidalia Onion, chopped
1 Large Vidalia Onion, chopped
1 Tsp Honey
1 Tsp Dijon
mustard
2 Tb Sherry Vinegar
2 LBs Green Beans
Chopped Parsley or Tarragon, for garnish
Sea Salt and Freshly Ground Black Pepper
mustard
2 Tb Sherry Vinegar
2 LBs Green Beans
Chopped Parsley or Tarragon, for garnish
Sea Salt and Freshly Ground Black Pepper
Step One
Preheat the oven to 400F. To
make the vinaigrette, sauté the onion with 1 TB of the oil and the honey until
it is golden and tender – about 20 minutes over low heat. Season with salt and
pepper, set aside. Stir the the mustard and vinegar together in a bowl. Slowly
whisk in 4 tablespoons of the olive oil, add the sautéed onion, season with
salt and pepper.
make the vinaigrette, sauté the onion with 1 TB of the oil and the honey until
it is golden and tender – about 20 minutes over low heat. Season with salt and
pepper, set aside. Stir the the mustard and vinegar together in a bowl. Slowly
whisk in 4 tablespoons of the olive oil, add the sautéed onion, season with
salt and pepper.
Step Three
Spray or drizzle a sheet pan
with olive oil. Place the sheet pan in the oven to heat while you prep the
green beans. Drizzle the beans with remaining 1 TB
of olive oil, season with salt and pepper and toss on the sheet pan. Slide the beans into the
oven and roast for about 10 minutes or until crisp tender. Remove the beans
from the sheet pan. Place on a platter, drizzle with the dressing, garnish with
the parsley and serve.
with olive oil. Place the sheet pan in the oven to heat while you prep the
green beans. Drizzle the beans with remaining 1 TB
of olive oil, season with salt and pepper and toss on the sheet pan. Slide the beans into the
oven and roast for about 10 minutes or until crisp tender. Remove the beans
from the sheet pan. Place on a platter, drizzle with the dressing, garnish with
the parsley and serve.
Sweet Onion Potato Salad
Can you say “picnic”? This is a super salad to take to the lake, the park or just out back. No mayo means not as much worry about spoilage, plus if you make it the night before, it soaks up all the yummy dressing.
3 LB Fingerling Potatoes
½ Cup Extra Virgin Olive Oil
2 TB Lemon Juice
2 Tsp Sea Salt
2 Tsp Freshly Ground Black
Pepper
Pepper
1 TB Dill Weed
½ Cup Chopped Dill Pickles
¼ Cup Capers
½ Cup Chopped Green Olives,
with Pimentos
with Pimentos
½ Cup Minced Celery
½ Cup Minced Sweet, (Vidalia) Onion
Step One
Wash and quarter the potatoes. Put them in a stockpot, cover with water and
sprinkle with sea salt. Bring to a boil and cook until just tender, about 20 –
25 minutes.
sprinkle with sea salt. Bring to a boil and cook until just tender, about 20 –
25 minutes.
Step Two
Blend the remaining
ingredients together in a bowl and then gently toss with the potatoes. Chill before serving.
ingredients together in a bowl and then gently toss with the potatoes. Chill before serving.
Vidalia Dip
This recipe comes from my mother. She loved to wow her guests with it, (it tastes THAT good), as soon as Vidalia onion season rolled around. I’ve taken it and made it just a little better for us, by cutting down on the sugar and yogurt.
2
Cups Water
Cups Water
½ Cup White Vinegar
¼ Cup Honey
4
Cups Thinly Sliced Vidalia Onions
Cups Thinly Sliced Vidalia Onions
½
Cup Light Olive Oil or Canola Oil Mayonnaise
Cup Light Olive Oil or Canola Oil Mayonnaise
½
Cup Nonfat Greek Yogurt
Cup Nonfat Greek Yogurt
1
Tsp Celery Seed
Tsp Celery Seed
1
Dash Hot Sauce
Dash Hot Sauce
1
Dash *Worcestershire Sauce
Dash *Worcestershire Sauce
Sea
Salt and Freshly Cracked Black Pepper to Taste
Salt and Freshly Cracked Black Pepper to Taste
Step
One In a
saucepan on high heat, bring the water, sugar and vinegar to a rolling boil.
Put the onions in a large bowl and pour the vinegar mixture over them. Place in
the refrigerator at least 8 hours or overnight. The next day, drain the liquid
from the onions and add the mayonnaise, celery seed, hot sauce, Worcestershire
and salt and pepper to taste.
One In a
saucepan on high heat, bring the water, sugar and vinegar to a rolling boil.
Put the onions in a large bowl and pour the vinegar mixture over them. Place in
the refrigerator at least 8 hours or overnight. The next day, drain the liquid
from the onions and add the mayonnaise, celery seed, hot sauce, Worcestershire
and salt and pepper to taste.