Help!!! I'm suffering from a major mental pause.....

J

judy-mass

Well-known member
I saw a recipe using large quantities of Vidalia onions, that when I saw it, I mentioned to dh that this would be a fantastic way to use them.

Do you think for just one minute that I can remember what the recipe was for, or where I saw it? (I think it was online, dh thinks otherwise).

Anyhow, I bought a 5# bag of Vidalia onions this morning, then tried to find said recipe.

No luck.

I wish I could say what the dish was...but that is part of the brain fart.

So, anyone have a recent memory of a really good recipe, using at least 10 Vidalia onions???

I'd love to see it!

 
No recipe, but I am going through bags of Vidalias

on the grill. I peel and quarter them, leaving the root end intact to help keep the quarter piece together. Then I brush with olive oil and put on the grill. They are wonderful. I've also sauced them after grilling with dried shittake, garlic vinaigrette, cheese etc. sauces.

 
Cathy, I think you may be on to something!

I do have a cooking magazine open on my counter, and the picture of the pissaladiere is right there!
I'll check as soon as I get home!
Thank you so much!!!

Richard, this morning I printed out a "BBQ Vidalia onion recipe" that roasts the whole onions on the grill (wrapped in foil), then you open the package and baste with a fruit juice based sauce and grill again until lightly carmelized. I may have to try that one Saturday, when I have a gang for dinner.

 
Cathy, I posted my reply to this message.....

I have no idea how it moved up to under Richard's post.
Gremlins must be busy. LOL

 
i haven't tried it either, it just sounded good...

i'd be tempted, though, to use any good vinaigrette thinned out with red or white wine (or balsamic vinegar) according to your whim of the day.

 
I just got home and checked.....

you are right on the money!
Thank you SOOOO much, It was driving me mad.

 
Sandi in Hawaii: I just made the onion patties you talked about and I

tell you they are wonderful. I did have to add more flour than called for to make the batter thick as directed. I used 2 rather large onions and got 1 1/2 recipes, scaling down the second batch to accommodate the 1 1/2 cups of chopped onion I had left. I also had to sub. fat free 1/2 & 1/2 as I did not have any milk. They really are so delicious, you must give them a try. Maybe later this week, I will try the corn fritters, as we like those also. Oh, I used peanut oil to fry with, the depth of about 1".

 
Pissaladiere recipe please, oh please. I picked up extra sweet

onions shopping today. Am going to make the pasta and onion sauce from Marg in my post above and this one would be great for the fourth.

TIA,
Nan

 
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