Hendrix Farms Vidalia Onion Recipes

Mandy's Vidalia Onion Casserole

• 4 cups Vidalia Onions, sliced
• 1/2 cup butter or margarine
• 1 1/4 cup cornbread stuffing mix
• 1 can Cream of Mushroom soup
• 1/2 cup sour cream
• 1/4 cup melted butter or margarine 
• 1 cup cheddar cheese, grated

Cook Vidalia Onions in butter until onions are transparent and soft.  Mix other ingredients with onions.  Put in casserole dish.  Top with buttered bread crumbs (use about 1/4 cup of butter).  Top with shredded cheddar cheese.  Bake at 350° for 20 minutes or until cheese is hot and melted.

Golden Vidalia Onion Rings

• 6 Vidalia Sweet Onions
• 1 cup plus 2 tbsp. sifted all-purpose flour
• 1/2 tsp. salt
• 1 slightly beaten egg
• 1 cup milk
• 2 tbsp. vegetable oil
• 1 tsp. baking powder

Cut Vidalia Onions into thin slices.  Separate into rings.  Combine flour, salt, egg, milk, and vegetable oil.  Beat together just until dry ingredients are well moistened.  Coat Vidalia Onion rings with batter.  Fry a few at a time in deep hot oil, stirring once to separate rings.  When Vidalia Onions are golden, drain on paper towels.  Sprinkle with salt.

All-In-One Vidalia Onion Casserole

• 3 Vidalia Onions, sliced
• 4 potatoes, sliced
• 1/4 lbs. Boneless Chicken Breast, cut into strips
• 1 can Cream of Onion soup
• 1/2 stick of butter or margarine, melted
• Salt and pepper to taste
• 1 c. cheddar cheese, shredded (optional)

Preheat oven to 350°.  In a large casserole dish, make alternating layers of Vidalia Onions, potatoes, and chicken.  Mix together soup and margarine and spread evenly over the top of the casserole.  Top with cheese if preferred.  Cover and bake for 1 hour.  Serves 6.

Parmesan Sweet Vidalia Onion Casserole

• 6-7 Jumbo Vidalia Sweet Onions
• 1 stick butter or margarine
• 2-3 oz. Parmesan Cheese
• 4 oz. Ritz Crackers, crushed

Peel and slice Vidalia Onions into thin rings.  Sauté in margarine until tender. Place 1/2 of the Vidalia Onions into a 1 1/2 quart baking dish.  Sprinkle with Parmesan Cheese and crushed Ritz crackers.  Repeat layers, ending with crumbs.  Bake uncovered at 350° for approximately 30 minutes.  Makes 6-8 servings.

Vidalia Onion Salad

• 3 cups thinly sliced Vidalia Onions
• 1 large head of lettuce, torn into bite-sized pieces
• 8 hardboiled eggs, sliced
• Dressing
• 1/2 cup mustard
• 1/2 mayonnaise
• onion salt to taste
• 1/8 tsp. lemon pepper seasoning salt
• 1 tbsp. white vinegar

Mix all ingredients together.  Make layers of salad by starting with 1/2 lettuce, 1/2 Vidalia Onion, and 1/2 eggs.  Pour 1/2 dressing over the combination.  Repeat layers.  Use remaining dressing on the top.  Cover and chill in the refrigerator for 2 hours.  This Vidalia Onion salad is paired very well with steak and potatoes.

Hot Vidalia Onion Dip

• 2 cups Vidalia Onions, chopped
• 2 cups of mayonnaise
• 2 cups of Swiss Cheese

Chop Vidalia Onions and combine with mayo and cheese.  Place in a glass cooking dish.  May add in 1/4 cup of chopped ham or seafood if desired.  Cook at 350° for 30-35 minutes.  Pro Cooking Tip:  Blot the top of the cooked Vidalia Onion dip lightly with a paper towel to remove extra grease emerging from cooked mayo and cheese.

Quick Pickled Vidalia Onions

• 1 Vidalia Onion, thinly sliced
• 1/2 cup of water
• 1/4 cup distilled white vinegar
• 1/4 cup apple cider vinegar
• 1 1/2 tbsp. honey
• 1 tsp. sea salt
• 1/4 tsp. red pepper flakes

Place Vidalia Onion slices in a 1-pint mason jar.  In a small saucepan, combine water, both vinegars, honey, salt, and pepper flakes.  Stir and bring the mixture to a gentle simmer over medium heat.  Carefully, pour mixture into the jar over the Vidalia Onions (placing the jar in the bottom of the sink before pouring catches any splashes of hot vinegar).  Use a spoon to press the Vidalia Onions down into the vinegar mixture and pop any air bubbles in the jar.  Allow the pickled Vidalia Onions to cool to room temperature (about 20-30 minutes).  The pickled Vidalia Onions are ready to serve.  Cover and refrigerate leftover pickled Vidalia Onions.  Quick-pickled Vidalia Onions are best within 3 days but can keep for up to 2-3  when stored in the refrigerator.

Vidalia Onion Soup

• 3 Medium-sized Vidalia Onions, thinly sliced
• 2 tbsp. of butter or margarine, melted
• 4 cups beef broth, or 2 cans of Beef Consommé soup
• 1/2 cup water
• Salt and pepper to taste
• 1/2 cup Madiera wine (optional)
• 2 tsp. Worcestershire Sauce
• Parmesan croutons or French bread sliced and dabbed with Olive oil and toasted

In a large covered skillet, cook Vidalia Onions in butter until tender (approximately 5 minutes).  Uncover skillet and continue cooking until well browned; stir occasionally.  Stir in water and beef broth, cover and simmer for 30 minutes.  Add salt and pepper, stir in wine (if desired).  Ladle soup into individual, ovenproof dishes.  Place Parmesan croutons on each serving and sprinkle with cheese.  Bake at 400° for 15 minutes (until cheese is melted and golden brown).  Serves 4-6.

Cheesy Vidalia Onion Bake

• 8 Jumbo-sized Vidalia Onions, thinly sliced
• 1/3 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded Cheddar cheese
• 1/2 tsp. salt