Sorry to be posting a recipe for Vidalia Onions nearly 2 weeks since they were delivered - however - I just cooked mine today, and it reminded me that I needed to share this lovely southern recipe with you.
Vidalia Onions are sweet instead of hot - so they make terrific eatting raw. You can also bake them in this very traditional Georgia Casserole:
Slice 3 cups of Vidalia Onions and par boil them (this means take a large pot, fill with water and some salt and bring to a boil - dump in the onions for 3-4 minutes, then drain). Put them into a casserole dish with about 1/2 cup almonds (you can use slivered, or dry roasted whole or anything in between - in "white trash cooking" you use what you have).
Melt 2 tbsp. butter and stir into it 2 tbsp. flour. Then add (constantly stiring) 1/2 cup milk (whole milk) and 1 cup chicken stock (or 1 cup water with a boullion cube). Stir until it begins to thicken. Pour over onions. Add salt, pepper and up to 1 cup of grated cheese (anything from Parmesian to Cheddar to Mozarella).
Bake at 350 for about 30 minutes until cheese is bubbly and browning.
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