Ok....here are a few recipes to start. They call for Vidallia Onions, but you can substitute.
Vidalia Onion Custard
4 large Vidalia onions (about 6 medium), halved and thinly sliced
4 tablespoons butter
1 cup milk
2 large eggs + 1 egg yolk
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pepper, to taste
chopped chives or green onion for garnish
In a large skillet over medium heat, cook onions in butter,
stirring occasionally, until soft and golden in color. Let
onions cool to room temperature. In a large bowl, whisk
together milk, eggs and egg yolk, salt, nutmeg and pepper.
Add cooked onions; stir well. Transfer to a well-buttered
1 1/2-quart baking dish or large deep-dish pie plate. Bake
at 325° oven 40 to 50 minutes, or until lightly golden and
a clean knife inserted in the center comes out clean. Sprinkle
with chives or green onion. Serve hot. Serves 4.
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Vidalia Onion Muffins
1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup grated extra-sharp Cheddar
1/3 cup chopped pecans
In a large bowl whisk together the egg, oil and milk; add
the flour, oats and the sugar; and stir the mixture until it
is just combined. Fold in the onion, Cheddar and pecans; spoon
the mixture into 36 buttered 1/8 cup muffin tins (gem tins),
and bake the muffins in the middle of a preheated 400° oven
for 15-20 minutes, or until they are golden. Turn the muffins
out onto racks and serve them warm or at room temperature.
Makes 36 muffins.
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Vidalia Soufflé
6 ounces stale or day-old French or Italian bread (cut in chunks)
1/2 cup butter or margarine
3 large sweet onions, cut into thin slices
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 cup Swiss cheese, grated
1 pint light cream
3 eggs, beaten
salt and pepper, to taste
Preheat oven to 350°. Place bread chunks in a 1 1/2-quart
soufflé dish. Melt butter in large skillet. Cook onions until
slightly limp, or translucent. Pour butter and onions over the
bread. Scatter thyme and cheese over the top. Blend cream into
eggs until mixture is light and frothy. Add salt and pepper
if desired. Pour over mixture in soufflé dish. Press down to
make sure bread is thoroughly soaked. Bake 45 minutes or until
knife inserted in the center comes out clean. Serve with salad.
Add chopped ham or cooked bacon pieces for a different flavor,
or more onions, if you like! 6 - 8 servings.
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Scalloped Onions
3 cups cooked onions
2 cups oyster crackers
1/2 cup buttered crumbs
3/4 cup sweet milk
2 eggs
3 tablespoons butter
salt and pepper to taste
Slice or quarter onions. Boil until done. Into a baking dish
put a layer of onions, butter, salt, and pepper. A layer of
broken crackers, more onions and crackers, until all are used.
Mix milk and eggs together, pour over the mixture, cover top
with buttered crumbs, bake just long enough to set the milk
and eggs and brown top about 20 minutes. Serve in the dish
in which it was baked. Have milk heated just tepid.
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