I got my shipment of Vidalia onions

[wryter2000]

All your onion recipe are mine.

[OldLeftieLawyer]

1. Got five pounds for a buck today = 5 onions

There's nothing better. Use them up as fast as they come in. Actually, I ended up buying almost 5 dollars' worth, so we're good for the next week.

We only eat them raw - on everything.

Do you cook them?

[babylonsister]

2. Doesn't that inspire agita?

I sometimes have problems digesting raw onions. :shrug:

[OldLeftieLawyer]

3. Vidalias?

They're not even like raw onions. We eat them like pieces of fruit.

And you can't digest them?

Oh, but they're meant to be eaten raw. Try eating them in combination with things - we put tons of them chopped on pizza, for instance, with lots of hot sauce. That might work for you.

Or on a plain tomato and lettuce sandwich with a big, thick slice of Vidalia.

Burgers, too.

Lots of them chopped and diced into tuna salad.

Stuff like that, raw, and maybe they won't bother you.

Otherwise, you're paying prime price for something you're just going to treat like a regular onion.

Oh, I love them......................

[babylonsister]

4. I'm probably talking about regular onions, not Vidalias. I must

try them. I know regular ole onions in egg salad don't sit well with me, so I now try not to eat raw onions (though have no problem with cooked ones). Vidalias go on the list!

[OldLeftieLawyer]

5. A hint

I know that some raw onions - like you say - will sometimes get even my stomach (which is beyond cast iron), BUT, if you steam them in the microwave (or steamer) for a minute before adding them, regular onions go down real nice.

Try it. Hardly affects the flavor, lessens the crunch, but adds a nice sweetness.

I could live on onions and garlic. Sauteed in olive oil and butter. Browned just a lit. Tossed with spaghetti. A hint of salt.

I'm hungry again.

[wryter2000]

10. Some people have a problem digesting onions

My officemate can't eat them at all. I don't know if she's tried Vidalias, but I doubt she ever will.

[wryter2000]

11. Pizza's a great idea

I'm planning as many burgers as I can eat with slabs on onion. I also tend to make green salads that are half onion. It doesn't do much for my breath, though. :)

[Warpy]

24. For me, it's anything with tomatoes

I can eat onions all day. Give me a tomato sauce and I'm in agony within 5 minutes.

[wryter2000]

9. I don't cook them

They're very nice onions cooked, but a regular onion becomes mild when you cook it, too. I reserve them for eating raw in various ways or maybe slightly cooked, as in a stir fry.

[Stinky The Clown]

6. A thick slab of Vidalia .......

Is the key to a really, really wonderful Stinky The Clown favorite.

One slice of seeded rye bread.

Top with one can's worth of sardines.

Top with that slab-o-vidalia.

Complete with a second slice of seeded rye.

Put a bib on.

Eat.

A nice, rich stout or porter goes **really** well with this.

Avoid breathing on your loved one.

[wryter2000]

12. Mmmm

I think I'll save that for the weekend when I don't have to interact with people. :)

[OldLeftieLawyer]

18. But, Vidalias

don't give you any kind of onion breath. Not at all. They don't even leave any kind of scent on your fingers when you peel them. That's part of the beauty of Vidalias - they're sweet, not hot.

They're not regular onions, don't forget.

You can eat them anytime, and there's not a hint afterwards, except that you're really happy.

[Stinky The Clown]

19. Uh .......

....... sardines.

Stinky sardines.

[jeanarrett]

16. That truly sounds delectable and delicious!

[Gormy Cuss]

7. Again, 1 inch thick slices, grilled

Peel, slice, brush with oil. Takes about 10 minutes on a big Weber. Turn once. The outer most ring gets charred and can be discarded. The remaining onion is enhanced by a splash of balsamic vinegar but with Vidalias I'd skip that step.

We had grilled onions yesterday with steak. Darn tasty!

[wryter2000]

13. That's a definite yes

Friday dinner is always a grilled steak (Costco beef). I'll put some onion slabs on the grill, too. Thanks!

[Warpy]

22. I made a marinade for them some years ago

because I'd gotten horribly bored with brushing them with Italian dressing.

I remember olive oil, sugar (for caramelization), oregano, pepper, and cinnamon.

It has to be 8 or 9 years ago, and people are still talking about those suckers. They were GOOD.

[Warpy]

8. The supermarket had them

So I'll be eating them roasted, grilled, deep fried and on sandwiches until they come out of my ears.

TexaSweet just aren't the same.

[wryter2000]

14. Onion rings for sure

I think housewolf said you can use sourdough starter to make the batter for onion rings.

I'm going to my brother's for Saturday dinner. I think I'll take a couple of onions and some sourdough starter and see what we can come up with.

[japple]

20. The best onion rings I ever had were sliced very thin,

then dredged in seasoned flour, deep fried for just a few minutes until golden. They served them heaped up high in a basket. My mouth is watering just thinking about them. The only places I ever got them were 2 different restaurants in Asheville, NC. One was McGuffey's and the other was a rib place that closed some years ago. Sigh.

[Warpy]

23. Nobody does them like that outside NC, I'm convinced of it

and I never had a bad onion ring in NC. The fried food was the best thing about that state. The original Hardee stands were good, too.

I go between egg and crumb (and I love mixing some Panko in with the ordinary seasoned bread crumbs for extra crunch) and fritter batter. I sometimes substitute condensed milk for the egg with great results.

Vidalia onion rings are very forgiving. If you start with a Vidalia, the only ways to screw it up are with oil temperature that either burns them or is too cool and makes the coating absorb a lot of grease.

[OldLeftieLawyer]

17. Texas Sweets are NOT sweet onions, in the Vidalia vein

That's just a name they took, and, boy, did they fool me more than once - at 99 cents a pound at Whole Foods. I looked them up, and, yep, they're just onions with a pedigree of some sort.

But, they are not sweet onions like Maui or Vidalia.

They cheated.

[babylonsister]

15. No Vidalia onions to be found in my TX

market! Dang, and I was so looking forward to 'em, too. :-(

[wryter2000]

21. I get them by mail

www.blandfarms.com

They're expensive, but it's a once-a-year treat.