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Old 05-05-2012, 08:33 PM
 
Location: Islip,NY
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3 large vidalia onions peeled
2 tsp parika
6 tbsp butter

Take onions and peel them, take a knife and cut a small hole in the center but not too deep, just enough to fit 2 tbsp butter in each. put 2 tbsp butter in each onion and sprinkle with paprika and wrap each onion in aluminum foil. Place in a baking dish and bake on 350 for 1 1/2 hours. onions will be soft and buttery almost resembling the onions you put on Hot dogs.My mom has been making this for years.
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Old 05-06-2012, 09:08 AM
 
Location: Chapel Hill, N.C.
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We lived in Atlanta for 30 years and every year looked forward to the drive home from the beach to pick up real Vidalia onions and fresh Ga peaches. Great recipe as I have cooked it for decades but we need to get the word out. And they have to be Vidalia, not Sweet Onions from some unmentioned other states.
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Old 05-06-2012, 01:14 PM
 
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That sounds really good. I'll have to make sure that I'm getting real Vidalia onions from GA. Is there anything I should look for when I'm buying them?
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Old 05-06-2012, 01:19 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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I know someone who makes them like this with a little chicken or beef bouillon added in with the butter.
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Old 05-06-2012, 01:31 PM
 
Location: Chapel Hill, N.C.
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Quote:
Originally Posted by springfieldva View Post
That sounds really good. I'll have to make sure that I'm getting real Vidalia onions from GA. Is there anything I should look for when I'm buying them?
Vidalia is copyrighted as it is a small town in south Ga. Years ago there was a legal dispute between Vidalia onion growers and I think Walawala (sp) Washington which grows sweet onions.

There is something special in the soil which makes Vadalia onions so great . If you just look for the word Vidalia you should be fine.

they freeze well too. I usually cut one cup at a time and use my Food Saver for individual portions. so convenient.
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Old 05-06-2012, 01:46 PM
 
5,210 posts, read 9,126,073 times
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Quote:
Originally Posted by no kudzu View Post
Vidalia is copyrighted as it is a small town in south Ga. Years ago there was a legal dispute between Vidalia onion growers and I think Walawala (sp) Washington which grows sweet onions.

There is something special in the soil which makes Vadalia onions so great . If you just look for the word Vidalia you should be fine.

they freeze well too. I usually cut one cup at a time and use my Food Saver for individual portions. so convenient.
Thanks. That's good info to have.
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Old 05-06-2012, 04:56 PM
 
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Peel outside onion skin. Cut a cone in the top and bottom to remove the hard core. Fill cone with butter. Wrap in aluminum foil. Place on coals in grill. Let cook until smell of carmelized onion is in the air. Eat with knife and fork.
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Old 05-06-2012, 06:38 PM
 
Location: Middle America
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If an onion is a true Vidalia onion, it will have labeling noting that.

But you can caramelize other onions, too, not just that particular type of sweet onion.
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Old 05-07-2012, 03:43 PM
 
Location: Islip,NY
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Quote:
Originally Posted by Wilson513 View Post
Peel outside onion skin. Cut a cone in the top and bottom to remove the hard core. Fill cone with butter. Wrap in aluminum foil. Place on coals in grill. Let cook until smell of carmelized onion is in the air. Eat with knife and fork.
exactly how my mom does it but she adds paprika. We have done it in the oven and on the grill.
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Old 05-07-2012, 05:47 PM
 
Location: Philaburbia
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I just want to eat them raw.
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