Vidalia Onion Custard Bread Recipes

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VIDALIA ONION CUSTARD BREAD



Vidalia Onion Custard Bread image

"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

1 large sweet onion, halved and sliced
3 tablespoons butter, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1-1/4 cups 2% milk
3/4 cup shredded cheddar cheese, divided
1 teaspoon poppy seeds

Steps:

  • In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

VIDALIA ONION POT ROAST



Vidalia Onion Pot Roast image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 11

1 fresh beef brisket, about 4 pounds, well trimmed
Salt and pepper to taste
2 tablespoons dry thyme
1 tablespoons dry rosemary
2 tablespoons olive oil
4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups
1 cup dry red wine
3 carrots, thinly sliced, about 1 cup
2 tablespoons chopped garlic
2 cups hot beef stock lightened with 1 cup water added
2 celery stalks tied with 3 bay leaves into a bouquet garni

Steps:

  • Preheat oven to 375 degrees.
  • Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
  • Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
  • Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
  • Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height.
  • Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
  • Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.

VIDALIA SWEET ONION BREAD



Vidalia Sweet Onion Bread image

I found this recipe in the Las Vegas Review Journal.The Zelzah Shriners are bringing 40,000 lbs. of onions to LV to sell. This was one of the recipes that was printed from Folsom Farms in Glennville, GA.

Provided by BeckyF

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 large vidalia sweet onion, thinly sliced
3 tablespoons butter
1 3/4 cups sour cream
1/4 teaspoon salt
3 eggs, slightly beaten
3/4 cup milk
2 cups buttermilk biscuit mix

Steps:

  • Preheat oven to 400 degrees.
  • Grease a loaf pan 12x8x2 inch baking pan.
  • Saute onions in 3 tablespoons butter.
  • When onions cool add sour cream.
  • Set aside.
  • Combine salt, eggs, and milk.
  • Add to biscuit mix and stir until moistened.
  • Lightly fold in sauteed onion and sour cream mixture.
  • Turn into pan and bake for 30-45 minutes, with the time depending on the choice of pan.
  • Serves 8.

VIDALIA ONION CUSTARD



Vidalia Onion Custard image

MMMmm Onion custard Imagine that! If you love onions you'll love this recipe. Igot this recipe from the Vidalia web pages and posted it for a request - it sounds good.I would serve it as a main dish with a green salad and crusty rolls - any other ideas?

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 large vidalia onions, halved and very thiinly sliced
4 tablespoons butter
1 cup milk
2 large eggs, plus
1 egg yolk
1 teaspoon salt
1/4 teaspoon nutmeg
pepper
chopped chives (to garnish)

Steps:

  • Saute onions in the butter, stirring occasionally, until onions are soft& golden Let onions cool to room temp.
  • Meanwhile whisk the eggs, milk& egg yolk together, add salt, nutmeg& pepper Stir in the cooked onions, mix well.
  • Pour into an oven proof buttered dish (1 1/2 qt size).
  • Bake at 325F for 40-50 minutes or until a knife comes out clean when inserted in the center Sprinkle with chives serve hot.

VIDALIA ONION CUSTARD BREAD



Vidalia Onion Custard Bread image

'As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers,' shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: 'Serve with soups and stews at dinner or with your favorite egg dishes at brunch,' Libby recommends.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 9

1 large Vidalia or sweet onion, halved and sliced
3 tablespoons butter, divided
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
¾ cup shredded Cheddar cheese, divided
1 teaspoon poppy seeds

Steps:

  • In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
  • In a large bowl, combine the flour, baking powder and salt. Beat egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds.
  • Melt remaining butter; drizzle over the top. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 27.3 g, Cholesterol 47.8 mg, Fat 9.8 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 5.9 g, Sodium 403.6 mg, Sugar 3.7 g

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