Spring in Vidalia, Georgia, means it’s time to harvest the area’s namesake sweet onions. They’re mild enough to bake whole and serve as a vegetable in their own right. Vidalia native Edward Tyson‘s spin on a popular local prep is to use a spoon to remove the center of each onion, then fill the cavity with a mixture of butter, Worcestershire sauce, bourbon, and Parmesan cheese. Wrap in foil and bake at 350 degrees Fahrenheit for 45 minutes.
You can also hollow out a larger portion of the onion and stuff it to make a substantial side or light main dish, as in the CHOW Test Kitchen’s Cornbread, Pecan, and Salt Pork–Stuffed Onions (pictured), or this recipe from Gourmet, with a bread, bacon, and cashew stuffing (skip the bacon for a nice vegetarian option, Breadcrumbs recommends).
A dose of rich dairy turns Vidalias into decadent sides for simply cooked meats. Gio parboils whole peeled onions, then halves them through the root end and puts them cut-side up in a baking dish. She then pours heavy cream over them, tops with Parmesan, and bakes until bubbly for an easy but “insanely good” dish. And INDIANRIVERFL recommends grilling foil packets of alternating quarter-inch-thick slices of Vidalia onions and baking potatoes gilded by copious amounts of butter.
Discuss: Vidalia Onions
Photo by Chris Rochelle / CHOW.com