Vidalia Onions
Every year at this time one of the natural wonders of the world makes its appearance, naturally sweet Vidalia onions. Some years are better than others for this unique root vegetable, and the quality, flavor and sweetness we are seeing this year will make it one of the best on record. I’ve put together a couple of ideas incorporating these super-sweet onions.
Let’s start with a few facts. First let me instruct you on how to properly pronounce the name; it is VI-DAL-YA, with the emphasis on the long sound i. Where do they come from and when did it all begin? There are only 20 approved counties in Georgia that can certify their onions as Vidalia. Vidalias were first planted in Georgia in the 1930’s when poor tobacco and cotton farmers turned to alternative crops to make more money and discovered the low sulfur content of their soil and mild climate produced sweet, succulent onions. They were sold at a state-built farmers market and word got around. Thus the legend and the sweet onion industry were born.
Vidalias are available from late spring through the summer, but they are at their best from May through the end of June when they are freshly harvested. Controlled atmosphere technology allows them to be sold throughout the summer but as the season wanes some of the sweetness is lost. Vidalias have a much higher water content than traditional yellow onions (one of the reasons they are sweeter), so they need to be stored in a cool dry place away from moisture. Do not store under the sink, and under no circumstances should you store next potatoes, because the gas potatoes emit will cause them to rot. The ideal method is to store them wrapped in a paper towel, newspaper or even in panty hose. This slowly draws the moisture from the onions, allowing them to last 3 to 4 weeks.
Here are a couple of recipe ideas. Vidalia Onion Panzanella is a typical Italian bread salad – with the addition of freshly sliced sweet Vidalia onions it shouts spring. Their freshness and flavor give this traditional salad a whole new appeal. Vidalia Onion & Crab Soufflés can be done ahead of time and served the next day. I love the marriage of sweet Vidalia onion and delicate, delicious crabmeat. Both recipes are attached and are also on the Vidalia onion website – created by famed national chefs.
Vidalia Sweet Onion and Crab Soufflé
Ingredients:
Butter and flour for soufflé mold
5 tablespoons butter, divided
¾ cup minced Vidalia onion
1 cup lump crabmeat
2 tablespoons minced chives
Salt and white pepper
3 tablespoons flour
1 cup milk
Pinch cayenne pepper
Pinch freshly grated nutmeg
4 egg yolks
5 egg whites
½ cup grated Swiss cheese
Instructions:
Preheat oven to 375 degrees Fahrenheit. Butter a 6-cup soufflé mold or four 1-cup molds and lightly dust with flour.
Melt 2 tablespoons butter in a medium sauté pan. Add Vidalia onion and cook 2 minutes. Add crabmeat and heat. Add chives and a pinch each of salt and white pepper. 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 a 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 ½ 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 soufflé is golden. Individual soufflés will bake in 25 to 30 minutes. Serve immediately.
Makes 4 servings.
Vidalia Onion Panzanella
Ingredients:
1 clove garlic, peeled
1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
6 yellow or red Roma tomatoes, diced
Salt, pepper and sugar
8 canned artichoke hearts, quartered
1 Vidalia onion, peeled and sliced in 1/4-inch rings
2 tablespoons chopped fresh chervil or 1 tablespoon dried
1 tablespoon whole tarragon leaves
1 tablespoon chives, snipped into 1/2-inch lengths
Vinaigrette (recipe follows)
Instructions:
Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit a least 15 minutes before serving, tossing occasionally.
Serves 8.
Vinaigrette:
2 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon
½ teaspoon salt
Freshly ground black pepper to taste
½ cup extra virgin olive oil
In a small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.
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