Pasta with Shrimp and Vidalia Onion Oriental
· 8 ounces uncooked fettuccine 
· 1/2 cup soy sauce 
· 1/4 cup rice wine vinegar 
· 1 teaspoon ground ginger 
· 1 tablespoon oriental sesame oil 
· 1/8 teaspoon ground red pepper 
· 5 cups Vidalia onion wedges 
· 1 cup sweet red bell pepper cut in 1-inch chunks 
· 1 pound extra large shrimp, peeled and deveined 
· 2 teaspoons cornstarch 
Cook fettuccine according to package directions; drain; place in a large bowl and set aside. Preheat broiler. Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper. On a rack of a broiler pan,  place Vidalia onion and red bell pepper. Lightly brush vegetables with soy mixture. Broil until vegetables just start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp turn pink, about 1 minute; turn and broil until cooked through, about 1 minute longer. Add shrimp and vegetables to pasta.  In a small saucepan combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring constantly, until thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta; serve immediately. Sprinkle with toasted sesame seeds, if desired. YIELD: 4 portions 

Vidalia Onion & Ham Bruschetta
·  4 ounces sliced low fat ham cut into 1-inch pieces (3/4 cup) 
·  1 cup chopped Vidalia onion 
·  1 cup chopped plum tomatoes 
·  2 tablespoons reduced-calorie mayonnaise 
·  1 tablespoon prepared Dijon-style mustard 
·  8 large slices (3/4 inch thick) Italian bread, toasted 
Preheat oven to 400 F. In a medium bowl, combine ham, Vidalia onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature. YIELD: 4 portions 
Note: Onion and ham mixture can also be served cold as a sandwich filling in hollowed-out hard rolls or pita breads. 

Sweet Onion, Apple and Chicken Salad
·  3 cups (about 1 pound) diced, unpeeled sweet red apples 
·  2 cups diced cooked chicken breast 
·  1 cup coarsely chopped Vidalia onion 
·  1 cup sliced celery 
·  1/4 cup dark raisins 
·  1/4 cup chopped toasted* walnuts 
· Creamy Apple Dressing (recipe follows) 
* To roast walnuts: Place in a dry pan over low heat, stirring frequently, until golden, about 5 minutes. In a large serving bowl place apples, chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve. YIELD: 4 portions, 8 cups 

Creamy Apple Dressing 
·  1/2 cup plain low fat yogurt 
·  1/4 cup reduced-calorie mayonnaise 
·  1/4 cup frozen apple juice concentrate, thawed 
·  1 tablespoon lemon juice 
·  1-1/4 teaspoons salt 
·  1/8 teaspoon ground black pepper 
In a small bowl combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt & pepper. YIELD: about one cup 

VIDALIA ONION PIE 
· 1 1/2 cups finely crushed buttery crackers (such as Ritz crackers) 
· 6 tablespoons (3/4 stick) unsalted butter, room temperature 
· 2 cups thinly sliced Vidalia onions or other sweet onions 
· 3/4 cup milk (do not use low-fat or nonfat) 
· 2 eggs 
· 3/4 teaspoon salt 
· 3/4 cup packed grated sharp cheddar cheese (about 3 ounces) 
· Paprika 
· Chopped fresh parsley 
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté 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 6. 

Onion Muffuletta Sandwich 
Vidalias star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too. Can be prepared in 45 minutes or less but requires additional unattended time. 
· 1 cup chopped Vidalia onion 
· 1/2 cup drained small Spanish pimiento-stuffed green olives 
· 1/4 cup olive oil (preferably extra-virgin) 
· 1/4 cup sliced fresh basil or 1 tablespoon dried 
· 2 tablespoons drained capers 
· 1 tablespoon red wine vinegar 
· 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 
· 1 24-inch long French or sourdough baguette, split lengthwise 
· 12 ounces assorted sliced deli meats and cheeses (such as ham, 
· mortadella, salami, provolone cheese and mozzarella cheese) 
Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let 
stand 1 hour at room temperature. Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. Serves 4. 

Onion Lemon Chutney
· 6 large Vidalia Sweet Onions
· 2 medium size lemons
· 3/4 cup currants
· 1 1/2 cups sugar
· 1 cup white wine vinegar
· 3 tablespoons finely chopped fresh ginger
· 1/4 teaspoon ground pepper
Cut onions in half length wise and slice thinly. In a 5 to 6 quart pan, cover and cook onions in their own juices over medium heat, stirring occasionally until onions are limp, about 10 to 15 minutes. Cut lemons in half lengthwise, then slice thinly. Remove all seeds. Add lemons, currants, sugar, vinegar, ginger and allspice to onions. Simmer uncovered stirring often as it thickens. Cook until most of liquid has evaporated, approximately 1 hour. Seal in jars and process, or cool, cover and chill up to 1 month.

Baked Vidalia Sweets
· 1 Jumbo Vidalia Sweet Onion
· 1 Beef bouillon cube
· 1 Tablespoon butter
· Dash of salt
· Dash of pepper
Core onion. Fill hollow with salt, pepper, bouillon cube and butter. Wrap in foil and bake in 350 degree oven for 45 minutes or until desired tenderness. Makes 1 serving.
 

Sweet Potatoes & Sweet Onions
· 2 tablespoons olive oil 
· 2 tablespoons butter 
· 1 large onion, peeled & sliced 
· 1/8 teaspoon cinnamon 
· pinch allspice 
· 5 medium sweet potatoes, cooked, peeled, diced, (1/3-inch cubes) 
· 1/4 cup fresh chopped parsley 
Heat a large frying pan and add the oil, butter, and onion. Sauté for a few minutes until the onion is clear, then add the spices and salt and pepper [to taste]. Add the diced potatoes and sauté until lightly browned. Toss with the parsley just before serving.
Serves 6 to 8. 

Chicken with Onions
· 2 frying chickens, quartered 
· flour, seasoned as desired 
· 6 sweet onions, sliced 
· salt and pepper, to taste 
· 3 to 4 cups chicken broth 
· 1/4 to 1/2 cup butter 
Toss chicken pieces with flour and arrange in a shallow baking dish. Cover the chicken with onion slices. Pour broth into pan, just until onions are covered. Dot with butter and bake in a 350 degree oven for about 1 to 1 1/2 hours, turning once. Serves 4. 

Onion and Mushroom Pie
· 1 pie crust (9 inch) 
· 6 slices bacon 
· 1 cup thinly sliced Vidalia onions 
· 1/2 pound fresh mushrooms, sliced 
· 3 eggs, slightly beaten 
· 1 cup sour cream 
· 3/4 teaspoon salt 
· 1/8 teaspoon white pepper 
· 1 1/2 teaspoons chives 
· 1/2 teaspoon caraway seeds, if desired 
Bake the pie crust at 425 degrees until browned, about 10 minutes. Remove and reduce oven temperature to 300 degrees. Fry bacon until crisp; drain and crumble. Saute onions and mushrooms in bacon fat until tender. Combine eggs, sour cream, salt, pepper, chives, onions, mushrooms and bacon. Pour into pie shell and sprinkle with caraway seeds if using them. Bake for about 30 minutes, or until set. Cut in wedges and serve. Serves 6. 

Vidalia Onion Dressing 
· 1 cup sugar 
· 1 teaspoon salt 
· dry mustard 
· celery seed 
· 1 Vidalia sweet onion, grated 
· 1 tablespoons oil 
· 1/2 cup vinegar 
In a small saucepan, mix together sugar, salt, mustard and celery seed. Add grated Vidalia sweet onion (size depends on individual taste), oil and vinegar. Heat until sugar is melted. Cool and refrigerate. Serve over salad warm or cold. Makes about 1 1/2 cups.

Onion Rounds
· 12 rounds white bread, cut in 2" diameter 
· 12 slices onion, 2" rounds, thinly sliced 
· 12 tablespoons mayonnaise 
· paprika 
Toast bread rounds. Place slice of onion on toast, then spoon mayonnaise on top. Broil until mayonnaise begins to bubble. Sprinkle with paprika. Makes 12 appetizers. 

Onion-Cheese Bread
· 1/2 cup chopped onion 
· 1 tablespoon fat 
· 1 egg, beaten 
· 1/2 cup milk 
· 1 1/2 cups biscuit mix 
· 1 cup grated American cheese, sharp 
· 1 tablespoon poppy seeds 
· 2 tablespoons melted butter 
Cook onion in fat until tender and lightly browned. Combine egg and milk; add to biscuit mix and stir until just moistened. Add onion and half the cheese. Spread batter in 8-inch baking dish. Sprinkle remaining cheese and poppy seeds over the top. Drizzle with a little melted butter. Bake for 20 to 25 minutes at 400 degrees. Serve hot.

Onion-Tomato Bake
· 6 medium tomatoes 
· 1 large Vidalia sweet onion 
· 1 teaspoon fresh dill 
· 1 teaspoon fresh thyme 
· salt and pepper, to taste, 1/4 to 1/2 teaspoon each 
· 1/2 cup fresh bread crumbs 
· 3 cloves garlic, diced 
· 1 cup shredded mozzarella cheese 
· 1/4 cup olive oil 
Blanch tomatoes to remove skin; core and cut into wedges. Let drain on paper towels. Peel onions and slice into 1/4-inch rings. In separate bowl combine dill, thyme, salt, pepper and bread crumbs. Layer half of the tomatoes and onions in a lightly buttered 1 1/2- to 2-quart baking dish and top with half of the garlic. Sprinkle with half of the bread crumb/seasoning mixture, half of cheese and half of olive oil. Repeat layers. Bake in preheated 350 degree oven for 50 minutes, or until bubbly. The onion should still be crisp, yet tender. Serves 6.

Steak and Sweet Onion Salad 
· 1 pound flank steak
· 1-1/4 teaspoons salt
· 1/4 teaspoon ground black pepper
· 4 cups leaf lettuce torn into bite-size pieces
· 1 medium sweet onion, thinly sliced to measure about 2 cups
· 2 cups thinly sliced cucumber
· 1 cup thinly sliced sweet red bell pepper
· 3 tablespoons lime juice
· 1 teaspoon soy sauce
· 1 to 2 cloves finely minced fresh garlic
· 1 teaspoon freshly grated ginger root (optional)
· 1/4 cup extra virgin olive oil
· 1/2 teaspoon toasted sesame oil
· About 1/3 cup shredded Parmesan cheese
Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of the ground black pepper. Grill over hot coals or a gas flame, turning once, until cooked to desired doneness. (Alternatively, broil 1 to 2 inches from the heating element in oven, until desired doneness). Remove from heat source and let the meat sit for 5 minutes (or longer) while you prepare the dressing and salad. In a large salad bowl, combine the lettuce, onion, cucumber, and bell peppers; set aside in the refrigerator. In a small bowl, whisk together the lime juice, soy sauce, garlic, ginger, remaining 1/8 teaspoon of black pepper, and about ¼ teaspoon of the remaining salt. Whisk in the olive oil and sesame oil; taste and adjust seasonings. When ready to serve, cut the meat into thin slices, across the grain and slightly on the diagonal (that will create the most
tender slice). Toss the dressing with the chilled salad, sprinkle in about 1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on each of 4 dinner plates. Divide the slices of meat between the salads, arranging them attractively around and on the lettuce. Top each salad with a portion of the remaining shredded Parmesan and serve immediately. 

 Sweet Onion Soup
· 6 - 8 Sweet Onions (chopped)
· 2 tablespoons butter or margarine
· 1 cup of cream (or half & half, milk or skim milk)
· 1 cup of chicken stock, beef stock or vegetable stock (optional)
Preheat large saucepan on medium heat. Add butter or margarine and stir onions until they are coated with butter. Cover and reduce heat to simmer for 1 hour. Remove lid and you'll find that the Vidalia Sweet onions have released their naturally sweet "nectar." Add cream or your choice of milk and stock (optional) and simmer uncovered until the soup has obtained the thickness and texture you prefer. For richer soup, use less additional liquid. Season with herbs or salt and pepper, if desired.  However, the Vidalia Sweet's pure flavor is the highlight of this dish.
Yield: 4 to 6 servings  

Sweet Onion & Apple Upside Down Cake
· Nonfat cooking spray
· 1 medium sweet onion, peeled and sliced into 1-inch strips
· 8 Granny Smith apples, peeled and sliced into 1/8-inch slices
· 1/3 cup reduced calorie stick margarine
· 3/4 cup brown sugar, packed
· Confectioner's sugar
· Batter:
· 4 egg whites
· 3/4 cup plus 2 tablespoons all-purpose flour
· 1 1/2 teaspoon baking powder
· 5 ounces skim milk
· 3/4 cup plus 2 tablespoons granulated sugar
Preheat oven to 350 degrees. Liberally spray 2 baking sheets with nonfat cooking spray. Place onions on one baking sheet and apple slices on the other. Bake onions until caramelized, for about 1 hour. Bake apples for about 4-5 minutes; remove from oven and set aside.
Melt margarine in a 10-inch skillet and add brown sugar. Stir with wooden spoon until dissolved. Remove pan from heat, add caramelized onions and set aside. In the large bowl of an electric mixer, beat egg whites until foamy and add flour, baking powder, milk and sugar until well
incorporated. Spray a 9-inch baking pan with nonfat cooking spray and then line with parchment paper. Layer brown sugar-onion mixture on parchment paper. Place the sliced apples over the onions. Press down to fill gaps between the apples. Cover with batter and bake about 45 minutes or until center tests clean. Remove from oven and cool to room temperature. Reverse the pan onto a serving tray and lightly dust with confectioner's sugar.
Yield: 8 servings 

Vidalia “Freedom” Onion Soup
· 4-Medium Vidalia onions, chopped
· 1 cup butter
· 1 1/4 cup flour, all purpose
· 6 cups beef stock
· 1 tsp salt
· 1/2 tsp white pepper
· 3 tbsp cream
· 1 egg yolk
· butter croutons
· parmesan cheese

Melt 2 tbsps butter in a pan.  Add onions and lower heat.  Cook onions until tender.  Add butter and flour, cook until golden. Heat stock in a large soup pot, salt and pepper. Add a little hot stock to the onion, butter and flour mixture, blend; then pour back into the soup pot.  If too thick, add some water.  Serve in bowls, add croutons and sprinkle with cheese.

Onion Vegetable Soup with Ground Beef
· 1 lb. lean ground beef
· 2 cups Vidalia onion chopped
· 1 can kidney beans
· 1 cup sliced carrots
· 1 cup green pepper chopped
· 1/4 cup uncooked rice
· 1 cup celery chopped
· 1 can stewed tomatoes
· 2 cups water
· 3 beef bouillon cubes
· 1 tbsp. chopped parsley
· 1/2 tsp salt
· 1/4 tsp. basil
· dash red pepper

Cook beef and onion until brown.  Drain off grease.  Combine with other ingredients and simmer in fryer or crock pot.  Cover and cook for 2-3 hours.  Serve hot with corn bread muffins.

Tomato-Onion Soup
· 6 medium Vidalia onions, peeled & sliced
· 1 1/2 lbs butter
· 2 tbsps flour
· 1 qt. beef consume’
· 1 cup white wine
· 12 large ripe tomatoes chopped and peeled.
· 1/4 tsp rosemary
· 1/4 tsp thyme
· parsley & sour cream as garnish

Sauté onions in butter; add flour, consume, wine tomatoes and seasonings.  Let simmer for 1 hour.  Process in food processor until smooth.  Strain through cheese cloth. Return to pan and reheat.  Garnish with parsley and sour cream.  Serve immediately.

Ground Beef-Onion Dip
· 1 lb. ground beef
· 2 medium Vidalia Onions
· 1 cup sliced mushrooms
· 1 cup water chestnuts
· 1 small can cream of chicken soup
· 3 cups of cheese, mild American, grated

Brown beef, add onions, mushrooms, water chestnuts, cream of chicken soup and cheese.  Let simmer for 1 hour.  Serve with chips or fritos.

Crabmeat & Onion Soup
· 1 tbsp. butter
· 1 medium Vidalia onion chopped
· 1 can cream of chicken soup
· 1 can beef consommé
· 1 can white crab meat
· 1 small can of mushrooms, drained
· 1 can sliced water chestnuts, drained
· 1/3 cup sherry
· 2/3 cup water
· salt & pepper

Sauté onions in butter.  Put onions and remaining ingredients in sauce pan.  Cook over medium heat for 5 or 10 minutes. Serve hot.