Vidalia Onion Pesto Recipes

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VIDALIA'S FAVORITE ONION DIP



Vidalia's Favorite Onion Dip image

Provided by Food Network

Time 50m

Yield 30 servings

Number Of Ingredients 5

3 cups chopped Vidalia onions
3 cups shredded Swiss cheese
2 1/2 cups mayonnaise
Garlic salt, to taste
Corn chips, for serving

Steps:

  • Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with corn chips.

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 DIP



Vidalia Sweet Onion Dip image

Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker.

Provided by Jenn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 45m

Yield 44

Number Of Ingredients 5

1 cup mayonnaise
2 cups shredded Swiss cheese
½ cup grated Parmesan cheese
2 cups thinly sliced Vidalia sweet onion
hot sauce, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
  • Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 60.6 calories, Carbohydrate 0.9 g, Cholesterol 7.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 52.6 mg, Sugar 0.3 g

VIDALIA ONION SWISS DIP



Vidalia Onion Swiss Dip image

I've got one of those sweet, creamy dips you can't resist. Bake it in the oven, or use the slow cooker to make it ooey-gooey marvelous. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 3h35m

Yield 20 servings (1/4 cup each).

Number Of Ingredients 7

3 cups chopped Vidalia or other sweet onion (about 1 large)
2 cups shredded Swiss cheese
2 cups mayonnaise
1/4 cup prepared horseradish
1 teaspoon hot pepper sauce
Fresh coarsely ground pepper, optional
Assorted crackers or fresh vegetables

Steps:

  • Preheat oven to 375°. In a large bowl, mix the first five ingredients. Transfer to a deep-dish pie plate., Bake, uncovered, 25-30 minutes or until edges are golden brown and onion is tender. If desired, sprinkle with pepper. Serve warm with crackers.

Nutrition Facts : Calories 212 calories, Fat 21g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 143mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST BAKED VIDALIA ONION DIP!



The Best Baked Vidalia Onion Dip! image

This is always a huge hit at my get togethers and everyone wants the recipe for it --- this takes only minutes to make and you may adjust the garlic amount as you wish, I would start with the 2 teaspoons for a milder garlic flavor or use garlic powder in place of fresh garlic --- this recipe can easily be doubled, you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Onions

Time 40m

Yield 2 cups (approx)

Number Of Ingredients 10

1 large vidalia onion, finely chopped
1/2 cup grated parmesan cheese
1/2 cup swiss cheese, shredded
1 cup mayonnaise (do not use salad dressing)
2 teaspoons minced fresh garlic (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon seasoning salt (or to taste)
1 teaspoon Worcestershire sauce
Tabasco sauce
shredded swiss cheese (use any amount desired)

Steps:

  • Set oven to 375°F.
  • Butter a 1 or 2-quart round or oval casserole dish.
  • In a bowl combine all ingredients together together; mix well to combine.
  • Adjust Tabasco and garlic to taste.
  • Transfer to casserole dish.
  • Bake for about 25 minutes or until browned on top.
  • Sprinkle with grated Swiss cheese, then return to oven for another 4-5 minutes or until the cheese has melted.
  • Serve hot or warm with assorted crackers.

VIDALIA ONION SOUP



Vidalia Onion Soup image

This soup is a perfect example of one of the things I love to do at Bar Americain: personalize a French brasserie classic with truly American ingredients. This is our American French onion soup. Vidalia onions are super-sweet variety of onion grown in-and trademarked by!-the state of Georgia. Their sweetness is unmatched, and the slow process of caramelizing them in this recipe intensifies their flavor. (If Vidalia onions aren't unavailable, you can try Walla Wallas from Washington or Hawaii's Maui onions.) Breaking though the browned crust of sharp Vermont cheddar cheese into the molten interior is the first delicious step in devouring this hearty soup. Fresh parsley pesto finishes the dish with a hit of bright color and flavor.

Yield Serves 8

Number Of Ingredients 20

2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds Vidalia onions, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 cup brandy
1/2 cup dry sherry
2 tablespoons all-purpose flour
8 cups chicken stock, homemade (page 240) or store-bought
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
16 thin slices French baguette, lightly toasted
1 pound aged cheddar cheese, grated
Parsley Pesto (recipe follows)
2 cups packed fresh flat-leaf parsley
1 clove garlic, chopped
3 tablespoons pine nuts
1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)

Steps:

  • Melt the butter with the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.
  • Add the garlic and cook for 1 minute. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes. Stir in the flour and cook for 2 minutes. Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes. Season with salt and pepper and discard the thyme.
  • Preheat the broiler.
  • Divide eight 16-ounce ovenproof crocks between 2 baking sheets. Put a slice of bread in the bottom of each crock. Fill each crock until three-quarters full. Place another slice of baguette over each soup and divide the cheese on top. Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2 to 3 minutes. Remove from the broiler and top each with a dollop of parsley pesto.
  • Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until combined.
  • Add the cheese, season with salt and pepper, and pulse a few times just to incorporate. Scrape into a bowl. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.

VIDALIA ONION PESTO



Vidalia Onion Pesto image

Make and share this Vidalia Onion Pesto recipe from Food.com.

Provided by Mercy

Categories     Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
2 vidalia onions, chopped
1/3 cup hot chicken broth
1/4 cup sliced almonds
1 tablespoon grated parmesan cheese
1 -3 tablespoon olive oil
salt
white pepper, to taste

Steps:

  • In a large skillet, melt butter, saute onion (do not brown).
  • In a food processor or blender, combine onions, chicken broth, almonds, cheese and 1 tablespoon oil.
  • Process until smooth paste forms adding additional oil until desired consistency.
  • Season to taste with salt and pepper.
  • Sauce can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 194.3, Fat 16.8, SaturatedFat 6.1, Cholesterol 21.8, Sodium 168.5, Carbohydrate 9.1, Fiber 1.9, Sugar 3.6, Protein 3.6

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