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Ingredients

• ✓ vidalia onion
• margarine
• flour
• salt
• chicken broth
• milk
• heavy cream
• egg yolk
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ vidalia onion
• beef bouillon
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel onions and core out centers. Drop 1 beef bouillon cube into each onion core, followed by 1 tablespoon butter. Wrap each onion tightly with aluminum foil.
3. 3 Cook on the preheated grill until desired doneness is reached, 30 to 60 minutes. Be careful not to puncture the foil, or the juices will drip out, and onion will burn.

By Kate

Ingredients

• ✓ vidalia onion
• butter
• all-purpose flour
• chicken broth
• heavy cream
• milk
• parsley

Instructions

1. 1 Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
2. 2 Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
3. 3 Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.

By A_RAVEN_FAN

Ingredients

• ✓ vidalia onion
• bacon drippings
• potato
• salt
• pepper

Instructions

1. 1 Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

By MS DEE

Ingredients

• ✓ vidalia onion
• butter
• beef bouillon
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
3. 3 Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don't cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
4. 4 Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
5. 5 Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.

By LOTUSFLOWER1971

Ingredients

• ✓ vidalia onion
• baking potato
• salt
• black pepper
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
3. 3 Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
4. 4 Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

By DebbyJean

Ingredients

• ✓ vidalia onion
• beef liver
• milk
• butter
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.
3. 3 Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
4. 4 Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
5. 5 Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side.
6. 6 Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.
7. 7 Serve and enjoy!

By JSHULER43

Ingredients

• ✓ vidalia onion
• yellow squash
• zucchini
• tomato
• romano cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.
2. 2 Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.
3. 3 Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

By Ann Marie

Ingredients

• ✓ vidalia onion
• butter
• sour cream
• egg
• parmesan cheese
• hot sauce
• salt
• pepper
• pie shell
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook onions in a medium skillet in some butter until softened and translucent, stirring often, about 10 minutes. Reserve juices.
3. 3 Combine onions, sour cream, and eggs in a large bowl. Stir in onion juices, ½ cup butter, and ¼ cup Parmesan cheese; season with hot sauce, salt, and black pepper. Make sure all ingredients are well blended; divide between 2 pie shells. Sprinkle remaining ½ cup Parmesan cheese and paprika on top of pies.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until lightly browned on top, 30 to 40 minutes more. Cool to settle before slicing, 3 to 5 minutes.

By sweetiepeaz

Ingredients

• ✓ vidalia onion
• ground beef
• baked bean
• pork
• green chile pepper
• barbecue sauce
• brown sugar
• garlic powder
• chili powder
• hot pepper sauce

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
2. 2 In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

By SCRUBBIE1

Ingredients

• ✓ vidalia onion
• potato
• sweet potato
• green bean
• rosemary
• thyme
• olive oil
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
3. 3 Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
4. 4 Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

By Marni Rachmiel

Ingredients

• ✓ vidalia onion
• all-purpose flour
• milk
• cornmeal
• sugar
• salt
• paprika
• cayenne pepper
• thyme
• black pepper
• oil

Instructions

1. 1 Line 2 baking sheets with waxed paper; set aside. Line 2 baking sheets or 1 tray with paper towels; set aside.
2. 2 Place 1 ½ cups flour in a shallow bowl. Pour milk into a second shallow bowl. Whisk remaining 2 cups flour, cornmeal, sugar, salt, paprika, cayenne pepper, thyme, and black pepper together in a third shallow bowl.
3. 3 Dredge onion rings in plain flour; shake off excess. Dip into milk. Press into cornmeal mixture. Place breaded rings, unstacked, on wax paper-lined baking sheets.
4. 4 Heat oil in a large heavy skillet over medium-high heat or deep fryer to 365 degrees F (185 degrees C).
5. 5 Lower onion rings carefully into the hot oil a few at a time. Fry until golden brown. Transfer to the paper towel-lined baking sheets. Repeat with remaining onion rings. Serve immediately.

By gred4

Ingredients

• ✓ vidalia onion
• gluten free penne
• olive oil
• chicken thigh
• red bell pepper
• mushroom
• garlic
• cajun seasoning
• white wine
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil.
2. 2 Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
3. 3 Add cream and bring to simmer.
4. 4 Meanwhile, cook pasta according to package directions.
5. 5 Drain and toss with sauce and stir in cheese before serving.

By Barilla

Ingredients

• ✓ vidalia onion
• butter
• sugar
• pizza dough
• gorgonzola cheese

Instructions

1. 1 In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
4. 4 Bake for 10 to 12 minutes, or until done.

By Jessica

Ingredients

• ✓ vidalia onion
• red potato
• carrot
• green bell pepper
• garlic
• spinach
• gouda cheese
• mozzarella cheese
• cheddar cheese
• salt
• pepper
• vodka marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3. 3 Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4. 4 Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

By PIKKLE