Vidalia Soufflé Recipes

VIDALIA ONION BAKE

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.

VIDALIA ONION SOUFFLE

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.

VIDALIA CASSEROLE

Steps:

• In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. , Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly.

VIDALIA SOUFFLé

Steps:

• Preheat oven to 350°. Place bread chunks in a 1 1/2-quart buttered soufflé dish. Melt butter in a large skillet. Add onions and cook until slightly limp, or translucent. Pour butter and onions over bread. Scatter thyme and cheese over top. Blend cream into eggs until mixture is light and frothy. add salt and pepper, if desired. Pour over mixture in soufflé dish. Press down to make sure bread is thoroughly soaked. Bake 45 minutes or until knife inserted in center comes out clean. Serve with a salad. Add ham or bacon for a different flavor, or more onions, if you like!

VIDALIA SWEET ONION AND CRAB SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
• Melt 2 tablespoons butter in a medium saute pan.
• Add Vidalia onion and cook 2 minutes.
• Add crabmeat and heat.
• Add chives and a pinch each of salt and white pepper then set aside.
• Melt remaining butter in a saucepan over medium heat.
• Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
• Remove from heat.
• In glass measuring cup, heat milk for 2 minutes in a microwave.
• Pour hot milk into flour mixture and stir with a wire whisk until smooth.
• Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
• Return to heat and whisk until thickened, about 1 minute.
• Remove from heat and whisk in egg yolks, one at a time.
• Stir in crab mixture, add salt and pepper to taste.
• Set aside.
• Beat egg whites with a pinch of salt until stiff but not dry.
• Gently stir half the egg white mixture into crab mixture.
• Stir in the cheese.
• Fold in remaining egg whites.
• Pour mixture into prepared mold.
• Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
• Individual souffles will bake in 25 to 30 minutes.
• Serve immediately.

VIDALIA ONION TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
• Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.