Vidalia Onion Custard 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 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 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 ONION RINGS WITH BEER MUSTARD



Vidalia Onion Rings with Beer Mustard image

"I coat my onion rings in a tempura-style batter and fry them until they're golden and crunchy."

Provided by Richard Blais

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 large Vidalia onions
2 cups buttermilk
3 cups all-purpose flour
1 cup rice flour
2 cups seltzer
1 12-ounce bottle beer
1 teaspoon honey
Kosher salt
Vegetable oil, for deep-frying
Chopped parsley and flaky salt, for topping
Chopped parsley and flaky salt, for topping
For the beer mustard:
1 cup aioli or good-quality store-bought mayonnaise
1/2 cup dijon mustard
2 tablespoons agave syrup
1 teaspoon ground cinnamon
1/2 teaspoon beer-extract powder (available at home-brew suppliers and some spice shops)
Pinch of cayenne pepper

Steps:

  • Slice the onions.
  • Cut each onion crosswise into 1/4-inch-thick slices. Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use.
  • Soak the onions.
  • Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk.
  • Make the beer mustard.
  • In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined. Set aside.
  • Make the batter.
  • In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth. Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt.
  • Fry the onion rings.
  • Fill a large heavy pot with at least 3 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F.
  • Working in batches, lift the onion rings from the buttermilk and shake off the excess. Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil.
  • Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature.
  • Drain and serve.
  • Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm. Serve with the beer mustard.

SWEET VIDALIA ONION CUSTARD BREAD



Sweet Vidalia Onion Custard Bread image

Make and share this Sweet Vidalia Onion Custard Bread recipe from Food.com.

Provided by newspapergal

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 large vidalia onion, halved & sliced
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup shredded cheddar cheese
1 3/4 cups flour
1/2 teaspoon salt
1 large egg, beaten
1/4 cup shredded cheddar cheese
1 tablespoon poppy seed
1 tablespoon melted butter

Steps:

  • In large skillet, melt butter over medium heat; saute onion 10-15 minutes.
  • Reserve 2 Tbsp.
  • onions.
  • In large bowl, combine flour, baking powder and salt.
  • Stir in milk, egg and cheese.
  • Add onions.
  • Pour into greased 9-inch deep dish pie plate.
  • Topping: Sprinkle with cheese, reserved onions and poppy seeds.
  • Drizzle with butter.
  • bake at 400 degrees until golden brown, about 20-25 minutes.
  • Cool slightly; cut into wedges and serve warm.

Nutrition Facts : Calories 311.7, Fat 14.5, SaturatedFat 8.4, Cholesterol 73.9, Sodium 607.8, Carbohydrate 34.5, Fiber 1.5, Sugar 1.5, Protein 10.9

VIDALIA ONION PIE



Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  • In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
  • Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

VIDALIA ONION BAKE



Vidalia Onion Bake image

The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. -Katrina Stitt, Zephyrhills, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6

6 large sweet onions, sliced (about 12 cups)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers
1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded Romano cheese

Steps:

  • Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 506mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein.

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