How Sweet It Is; Vidalia Onions Showing Up in Stores

One of the first signs of spring may be the arrival of Vidalia sweet onions in the market, grown in the “just-right-for-sweet-onions” soil of South Georgia. These onions are in great demand for stews, casseroles, omelets — on burgers, in breads and spreads, for tuna salad and special dips. The arrival of Vidalias in the Northeast is always a cause for celebration. Perhaps the simplest way to enjoy sweet onion is to roast them; this makes them even sweeter.

Roasted Sweet Onions with Balsamic Vinegar

4 medium-sized sweet onion cut in half and peeled

3 Tbsps. olive oil

1 to 2 Tbsps. Water

White pepper

1/3 cup balsamic vinegar

2 Tbsps. light brown sugar

2 Tbsps. butter

Preheat oven to 350 degrees. Rub onion halves with olive oil. Sprinkle with salt and pepper and place onions cut side down in a large ovenproof skillet. Bake until onions are soft, about 1 hour. Scoop up the onions with a spatula and place them in a serving dish with the browned sides up. Stir together the water, balsamic vinegar, brown sugar and butter in the skillet that the onions were roasted in. Scrape the skillet to dissolve the baked-on brown juices from the onions.

Heat to a boil, boil several minutes to reduce, then spoon some over each onion. Check the seasoning, adding salt if necessary. Serve hot or at room temperature. (These are particularly good with roasted meats.)

For more Vidalia onion recipes pick up a copy of the May 7th issue of The Ellsworth American.


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