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.
you from spring all the way through summer. All three can be made ahead of time, and are great for dinner, picnics and potlucks.
1 Large Vidalia Onion, chopped
2 Tb Sherry Vinegar
2 LBs Green Beans
Chopped Parsley or Tarragon, for garnish
Sea Salt and Freshly Ground Black 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.
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.
sprinkle with sea salt. Bring to a boil and cook until just tender, about 20 –
ingredients together in a bowl and then gently toss with the potatoes. Chill before serving.
Cups Thinly Sliced Vidalia Onions
Cup Light Olive Oil or Canola Oil Mayonnaise
Cup Nonfat Greek Yogurt
Tsp Celery Seed
Dash Hot Sauce
Dash *Worcestershire Sauce
Salt and Freshly Cracked Black 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.