Vidalia Onion Jelly Recipes

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VIDALIA HEAVEN



Vidalia Heaven image

Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!

Provided by Kate

Categories     Side Dish     Vegetables

Time 1h4m

Yield 4

Number Of Ingredients 3

4 Vidalia onions
4 cubes beef bouillon
4 tablespoons butter

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
  • Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 11.8 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 7.4 g, Sodium 949.1 mg, Sugar 5.7 g

VIDALIA ONION RELISH



Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

  • In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM



Turkey Burger Sliders with Vidalia Onion-Tomato Jam image

These mini burgers are sure to be a hit at your next get-together, thanks to my delicious Vidalia onion-tomato jam. Y'all are going to want to make a batch of it to keep in the fridge to kick up all of your favorite sandwiches.

Provided by Kardea Brown

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons salted butter
3 medium Vidalia onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 pound Roma tomatoes (about 5 tomatoes)
1 clove garlic, minced
1/3 cup firmly packed dark brown sugar
2 tablespoons vegetable stock
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 pound ground turkey (not breast)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 large egg, lightly beaten
Nonstick cooking spray, for the griddle
Kosher salt and freshly ground black pepper
One 12-count package Hawaiian rolls, split
Two 3.5-ounce logs goat cheese, sliced
2 cups baby arugula
1 pint multicolor cherry tomatoes

Steps:

  • Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
  • Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
  • Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
  • Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
  • To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

SWEET ONION JELLY



Sweet Onion Jelly image

Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. (I confess, a canner I am not, so I end up storing it in the fridge in lieu of processing it. It has so many uses that it sure doesn't stick around for long. Maybe, someday, I will learn the masterful art of canning.)

Provided by Mercy

Categories     Jellies

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 5

3 cups chopped onions (Vidalia, Walla Walla or your favorite sweet variety)
3/4 cup cider vinegar
2 1/2-3 cups sugar
1 teaspoon crushed red pepper flakes
1 (1 5/8 ounce) package powdered fruit pectin (Ball Fruit Jell No Sugar Needed variety)

Steps:

  • Puree the onion and vinegar together in a blender until smooth.
  • Pour into a saucepan.
  • Add the sugar and crushed pepper and bring to boil over medium-high heat.
  • Boil for five (5) minutes and then stir in the powdered pectin.
  • Bring to a hard boil and boil for one (1) minute.
  • Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

VIDALIA ONION AND GARLIC JAM



Vidalia Onion And Garlic Jam image

This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 1h15m

Yield One cup

Number Of Ingredients 5

2 large Vidalia onions, unpeeled
1 head garlic, unpeeled, smashed to separate cloves slightly
2 tablespoons olive oil
Scant pinch cayenne pepper
1/8 teaspoon salt, plus more to taste

Steps:

  • Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
  • When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 89 milligrams, Sugar 10 grams, TransFat 0 grams

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