July 9, 2010

Peeling back the layers…

{my favorite drink as a kid}
It's no secret that we undergo quite a few changes from childhood to adulthood, and one of these changes has to do with our taste buds. Based on my own observations, it seems that roughly half of the kids I know who were picky eaters grow up to be picky adults....while the other half sort of outgrows being a picky eater and moves on to having a more diverse palate.
I hardly consider myself to have been a picky eater as a kid, but there were certain things that I would not touch. I'm glad that I've developed a greater sense of gastronomy as a grown-up because the one food I previously refused to eat is now one of my utter favorites. Let me present you with the onion, specifically sweet onions such as the famous Vidalia and it's northwest cousin, the Walla Walla.
The Vidalia on ion was first grown in Georgia in the 1930s and rose in popularity because of it's non-oniony sweetness. In order for the official Vidalia stamp to be used, the onions in question must have been grown in very specific areas of the state. The same goes for the Walla Walla onion, which is the state vegetable of Washington.
Since I'm all about the onion these days and they are peaking right about now, I wanted to share a few tips as well as some delicious recipes. 1. Pick good onions: Look for firm, dry onions that are shiny with no bruises. 2. Store in a single layer (to prevent bruising) in a cool, dry spot. You can also wrap each onion in a paper towel and store in the fridge, and supposedly chilling will reduce tears when you go to cut your onion.
{Baked Vidalia Onions}
  • 4 Vidalia onions (or other sweet onions)
  • 4 beef bullion cubes
  • 2 T butter
Preheat oven to 325 degrees. Peel off outer layer of each onion. Cut a 1/4-inch slice from bottom of each so the onions will sit upright. Cut a hole 1 to 2 inches deep in the top of each onion. Insert a bullion cube and 1/2 T butter in each hole. Place flat side down on a large square of foil and wrap tightly so the juices cannot escape. Place in a baking dish and bake for 1 hour. To serve, unwrap the onions and place in a serving bowl with the juices.  Serves 4 (or at my house, possibly 2)
recipe from My Mama Made That, Virginia Favorites from the Junior League of Hampton Rd. Inc
{Vidalia Onion Pie}
  • 3 cups thinly sliced Vidalia onions
  • 3 tablespoons butter, melted
  • 1 (9-inch) prebaked deep-dish pie shell
  • 2 eggs, beaten
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 1/2 cups sour cream
  • 1 teaspoon kosher salt
  • 4 slices bacon, crisply cooked and crumbled
Preheat oven to 325 degrees.  In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned. Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions. In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.
recipe courtesy Paula Deen
Have a great weekend y’all!