1 Jumbo Vidalia Sweet Onion
1 beef bouillon cube
butter or margarine

Peel onion. Scoop out middle leaving a hole the size of a quarter through entire onion.
Place onion in baking dish. Insert bouillon cube in bottom of hole and fill the rest with butter.

Cook at 350 degrees for 35-45 minutes or until tender.

Vidalia Sweet Onion Pie
1 1/2 cups finely crushed buttery crackers
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions
3/4 cup packed grated sharp cheddar cheese (about 3 oz.)
paprika
chopped fresh parsley
salt & pepper

Preheat oven to 350 degrees. Mix crackers and four tablespoons butter in bowl until well blended.
Press mixture on bottom and one inch up sides of eight-inch pie plate.
Melt remaining two tablespoons butter in heavy medium skillet over medium heat.
Add onions and saute until tender, about 12 minutes. Arrange onions in cracker crust.
Beat milk, eggs and salt in medium bowl until blended. Season with pepper.
Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.

Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve. Serves six

Vidalia Sweet Onion Quesadillas
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
salt & pepper
3/4 cup grated Monterey Jack cheese with 3 ounces hot peppers
1/4 cup packed fresh coriander sprigs, washed well, spun dry and chopped coarse

Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set
five to six inches over glowing coals four minutes on each side, or until lightly charred and softened.
Transfer onion as grilled to a bowl, separating rings.

Brush two tortillas lightly with oil on one side and put oiled side down on a platter.
Divide onion, Monterey Jack and coriander between tortillas and cover with remaining two tortillas.
Brush tops of quesadillas lightly with oil.

With a metal spatula, transfer quesadillas to a rack set five to six inches over glowing coals
and grill until undersides are golden brown, about one minute. Sandwiching each quesadilla between
two metal spatulas, flip quesadillas over and grill until undersides are golden brown, about one minute.

Transfer quesadillas to a cutting board and cut into wedges. Serves two.

Vidalia Fried Onion Rings
7 medium Vidalia Onions, sliced 1/4" thick
1 slightly beaten egg
1 cup milk
3 tablespoons cooking oil
salt
1 cup and 2 tablespoons all-purpose flour
cooking oil for deep-fat frying (heated to 375 degrees)

Separate Vidalia Onions into rings; set aside. Combine egg, milk, oil, flour and salt.
Beat just until well moistened. Using a fork, dip onion rings into batter. Fry onion rings in a single layer
until golden brown (two-three minutes). Drain on paper towels, then sprinkle with salt and serve.

Vidalia Sweet Onion Soup
1 1/2 lbs. Vidalia Sweet Onions
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
6 to 8 slices french bread, toasted
swiss cheese
salt & pepper

In a large saucepan, cook Vidalia Sweet Onions, covered, in butter about 20 minutes or until tender.
Add condensed beef broth, Worcestershire sauce, 1/4 teaspoon salt and dash pepper; bring to a boil.

Sprinkle toasted bread with cheese; place under broiler until cheese is lightly browned.
Ladle soup into bowls and float bread atop. (Or place a bread slice on soup in each broiler-proof soup bowl;
sprinkle with cheese. Broil until cheese is lightly browned.) Serves six-eight.

Gourmet Vidalia Sweet Onions
3 cups sliced Vidalia Sweet Onions (6 medium)
3 tablespoons butter or margarine
1/4 cup dry sherry
1/2 teaspoon sugar
2 tablespoons grated parmesan cheese
salt & pepper

In a ten-inch covered skillet, cook Vidalia Sweet Onions in butter about ten minutes or until tender,
but not brown, stirring occasionally. Add sherry, sugar, 1/2 teaspoon salt and dash pepper.
Cook uncovered, two-three minutes. Pour into serving dish. Sprinkle with parmesan. Serves four.

Helpful storage tips:

• Keep Vidalia Onions wrapped separately in paper towels or newspaper
and store in the refrigerator OR

• Take clean, sheer pantyhose and tie a knot between each Vidalia Onion.
Must be hung in a cool, dry, well-ventilated area OR

• Without touching each other, place Vidalia Onions on an elevated rack
or screen and keep in a cool place.

• Freezer: Place chopped onions on a cookie sheet. Once frozen, store in freezer bags and seal.
Whole frozen onions can be baked, but since freezing the onion changes the texture,
frozen onions should only be used for cooking.

• To enhance the sweet flavor of a raw Vidalia Onion, place it whole and unpeeled in the refrigerator
and chill for about an hour before serving. If serving sliced Vidalia Onions, peel, slice and place in a bowl
of ice water for about 30 minutes, then drain on a paper towel.