[Sca-cooks] Vidalia nionions...

[Christine Seelye-King]

In the mean time, the traditional method for summertime vidalia consumption
is to bake (either in an oven or on a grill) a foil-wrapped onion that has
been peeled and sliced almost all the way through into quarters.  The
addition of a pat of butter is all that is really necessary, but a bit of
chicken or beef boullion concentrate is also a tasty addiiton.  Bake until
translucent, and prepare something along side like bread or other absorbant
starch to take the yummy juice that bakes out.
They are sweet, so take that into account when making soup or other recipes
calling for onions.
And, if you have bunches of them, a good way to store them is to take old
hosiery and put an onion down into the toe, tie a knot, add another onion,
another knot, ect., until you have a string of onions that can be hung in a
cool, dark place.  They have lots more water content than most onions, so
this gives them air space around each onion and lets them keep from going
bad so quickly.
Next, we'll have you eating boiled peanuts!
Christianna

> Well, I hadn't realized that by moving to Savannah, GA, I'd be moving
nearby Vidalia, and lo and behold, vidalia onions are everywhere around
here, to the detriment of other onions at times!  I've never been a fan of
vidalia onions no matter what, but they are really cool onions
> :-)  Sooo, I got a supply at a decent price.
> Cool, eh? :-)
> Time to make some onion soup, when the weather will cool down a tad
> Gorgeous Muiredach the Odd
> Shire of Forth Castle
> Meridies
> mka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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