Onions

Caramelized Vidalia Onion Dip
2 large onions Vidalia onions, sliced into ¼ inch rings
4 tablespoons unsalted butter
2 tablespoons canola oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Cut the onions in half root end to stem end. Remove the papery outer layer. Slice the onions into 1/8-inch-thick half-rounds.

Heat a large skillet over medium high heat.  Melt the butter in the pan and then add the oil. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and cook for 40 more minutes, stirring occasionally.

Cook until the onions are browned and caramelized.  (Do not stir too often or the onions won’t brown.)  Stir in the Dijon and balsamic vinegar and cook another 10 minutes. Remove from the heat and cool to room temperature.

In a large mixing bowl, mix the cream cheese, sour cream and mayonnaise until smooth and well blended. Stir in the onions.  Serve with potato chips, crackers or put into celery.

Sweet & Sour Vidalia Onions and Cucumbers
3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced Vidalia onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl toss together cucumbers, onions and carrots, set aside.

In a small bowl combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Cover and refrigerate until ready to serve.


Oven-Baked Spicy Vidalia Onion Rings
½ cup of self-rising cornmeal mix
1/2 teaspoon of freshly ground black pepper
¼ teaspoon of paprika
3 large Vidalia onions sliced into ¼ inch rings
¼ cup of buttermilk
2 to 3 tablespoons butter, melted or non-stick cooking spray
Salt and pepper to taste
Grated parmesan cheese (if desired)

Preheat oven to 450 degrees. Grease baking sheet with spray. Combine meal, pepper and paprika in a plastic bag.

Dip onion slices in buttermilk and place in the plastic bag with mixture. Seal and shake until well coated. Place in a single layer on the pan. Drizzle with melted butter or spray with non-stick cooking spray.

Bake for 10 minutes. Remove from oven and turn slices over with spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp. Remove from pan and place onion rings on paper towels to drain any oil off of them.   Add salt and pepper to taste. If desired, sprinkle grated parmesan cheese on top.  Serve hot.

Julia Child’s French Onion Soup Recipe

2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
12 toasted slices of French baguettes, 1/2 inch thick (or French bread)
2 cups Swiss cheese, grated
6 teaspoons Parmesan cheese, grated

In a large saucepan over medium heat melt the butter and oil together. Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want the onions to brown), for 7 to 10 minutes. 

Add the white wine, turn the temperature up to medium high, and bring to a boil.  Lower temperature back down to medium and cook for 5 minutes.    Add the stock.  Turn the temperature up to medium high, once the mixture starts to simmer, lower the temperature to keep the mixture at the simmering point.  Simmer uncovered for 90 minutes (one and a half hours). 

At this point you can freeze the soup for later use.  If you are ready to serve the soup – ladle the soup into ovenproof bowls (this recipe makes 6 servings so you will need 6 bowls).  Place two slices of toasted baguette (or French bread) onto of each soup bowl.  Sprinkle each with 1/3 cup of the Swiss cheese and 1 teaspoon of Parmesan cheese.  Place soup bowls onto a baking sheet and place in oven under a preheated broiler.  Broil until the cheese melts.  Make sure to watch the soup carefully at this point.  Depending on how hot your broiler is, this step can take anywhere from 30 to 90 seconds.