this is not hard to do even if you’re not much into cooking: slice those guys thick (this is the only place you can go wrong, you want enough onion that the outside takes a char while the inside carmelizes, too thin & it’s all char), dap them in some olive oil, salt, pepper, oregano, to taste
you can even get real weird and throw all sorts of other spices on there if you’re into it. drop them on the grill over medium high, leave them alone to get a char even when you think you’re burning them, flip, & don’t panic when they fall apart and some of them bite it in the fire. that’s life
I realize that this part of his legacy was eventually overshadowed by extensive proof of horrifying sexual abuse but I will always remember The Frugal Gourmet on PBS going on about how you can eat a vidalia onion just like an apple
Someone needs to find a way to republish his cookbooks, stripping all his commentary in a way that he gets nothing out of it.
I remember raising my eyebrows when he got to the part about how it is important to serve wine to 13 year olds in "FG Cooks with wine".
It is brutal. These are good recipes. Wine is a great deglazer, and a crucial way to reduce salt in recipes. Just don;t give it to children to drink and obviously don't sexually assault them.
A local farm outside the range of official Vidalia onions had a small patch of sweet onions. Someone who worked there said they’d just bake them like apples and eat them plain. Although, the way the weather is heating up here, I have to wonder how long these regional crops will be feasible.
If you don’t want to grill them, make quick pickles. Chop up a Visalia onion, add equivalent amounts of chopped or sliced cucumber and tomato. Bring 1 cup apple cider vinegar and 2 tbsp brown sugar to a boil. Pour over vegetables in a non-reactive bowl. Cover and refrigerate for a couple of hours.
Is that the # in upper right? I've already started using the Mutuals one. Didn't see the pins before, but wouldn't have understood it if I had. Trying again!
As someone from the area where they're grown, please remember that Vidalia is a redneck town in one of the most rural parts of Georgia. Please don't pronounce them like a fancy French onion. It's VIE-DAY-yuh or VIE-DALE-yuh.
Drives me crazy when TV cooks say vuh-DALL-yuh.
