Thursday, June 11, 2009
Vidalia Onion Casserole with Cheese...Oh Yeahhh!
I looove Vidalia onions. I almost consider it one of the national holidays when they come in season and show up in the stores. I have a 3 lb. bag of them from Sam's sitting on my shelf right now. When we rode through Georgia coming back from our honeymoon trip oodles of years ago, I almost got us rear-ended because I spotted a sign that said," fresh peaches and Vidalia onions"which, to me, meant, "slow down and prepare to exit!"; the guy behind me was not as excited about the Vidalias as he was about me slowing down suddenly!
Luckily, I'm still here to enjoy summer onions! In fact, if I were given my choice between a steak and a grilled hamburger with a thick Vidalia slice and a summer tomato slice-I'd grab that hamburger in a New York minute! That said, you'll understand why I'm excited that one of our recipes from my clippings box is an onion casserole. Just imagine how great this would be as a side dish to any grilled meat this weekend.
Baked Onions Parmesan
8 medium Vidalia onions (about 3 lbs.)
4 chicken bouillon cubes
3 TBSP butter or margarine, melted
1/2 tsp paprika
Dash of pepper
1/3 C packaged dry bread crumbs
2 TBSP Parmesan cheese
2 TBSP butter or margarine, melted
1/2 tsp salt
1/4 tsp dried thyme leaves
1. Peel onions. Place in a large saucepan along w/ bouillon cubes and 2 qts. water; bring to boiling. Reduce heat and simmer, covered, 30 min. or until onions are tender. Drain.
2. Preheat oven to 400 degrees. Line a shallow baking pan w/ foil. Place onions in pan.
3. Combine the 3 TBSP butter w/ paprika and pepper. Pour over onions in pan; toss to coat well. Bake 10 minutes, basting once.
4. Meanwhile, make crumb topping:
In small bowl, combine crumbs, cheese, butter, salt and thyme. Sprinkle over top of onions. Bake 10 minutes longer. Makes 8 servings.
TIP: An older woman I met at the farmer's stand in Georgia told me to pick Vidalias that are "flat" rather than round in shape. She said that the flat, saucer-shaped onions have more sugar content.
Here's a recipe that I chose because it will be a handy way to use some of my fresh basil:
2 TBSP walnuts or pine nuts, coarsley-chopped
2 garlic cloves, peeled
3 TBSP extra virgin olive oil
4 C fresh basil
1/2 C Parmesan cheese
1/4 tsp salt
Mince nuts and garlic. Add oil and pulse 3 times (in food processor). Add basil, cheese, and salt. Process until fine. Pour over hot pasta.
And finally today, here's a quick dessert that I clipped from a magazine. It originally came from The Sweet Potato Queen's Cookbook.
Line a 9"x13" casserole pan with Hostess Twinkie snack cakes cut lengthwise. Make a large box of Instant Vanilla Pudding for the next layer. Cover w/ sliced strawberries. Chill in refrigerator. Can top w/ Cool Whip or drizzle w/ melted chocolate before serving.
I'm linking to LifeasMom's recipe swap today and Joy@JoyofDesserts VintageRecipeThursday