Flowering Vidalia Onion Recipes
FRIED VIDALIA ONION
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep-fryer to 350 degrees F.
- Whisk together the egg and the milk in a medium sized bowl.
- In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
- Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
- Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
- In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.
FLOWERING VIDALIA ONION
This recipe is compared to the flowering onions you get in a steak house! It is a breaded vidalia onion fried to be crispy and served with a tangy sauce. A friend of mine gave me this recipe, I have brought it to several cook outs and get great compliments every time. Enjoy!
Provided by Ginger Smith
Categories Appetizers and Snacks
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside.
- "Flower" the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the "petals". Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes.
- Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion.
- Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C).
- Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 36.5 g, Cholesterol 61.4 mg, Fat 33 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 1073.2 mg, Sugar 9.9 g
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ROASTED VIDALIA ONION BLOSSOM - A FEW SHORTCUTS
From afewshortcuts.com
5/5 (2)Category AppetizerServings 4Total Time 50 mins
- Slice each onion into quarters without cutting the whole way through. Leave them attached about 1/2 inch at the bottom.
BAKED BLOOMING ONION USING SWEET VIDALIA ONIONS
From cookthestory.com
Cuisine AmericanTotal Time 45 minsCategory AppetizerCalories 638 per serving
- Tear off two 12” pieces of aluminum foil and place them side by side on a large baking sheet. Using ½ tsp. of the olive oil per piece, lightly oil the center of each.
- Cut off top ½ inch (not the root) of an onion. Peel off the papery layer down to root (if paper layer is hard to get off, roll onion, pushing down with medium pressure, first). To remember as you proceed: All remaining cuts will end ½ inch above the root. With onion root-side-down, cut onion in half starting at top and moving knife down towards root, being sure to stop ½” above the root. Then make a second cut, also ending ½” above the root, that splits each half in two. This yields 4 quarters held together by the root. Repeat these cuts twice more, splitting the 4 quarters to yield eighths and then splitting again to yield sixteenths. Use fingers to gently pull apart layers of each sixteenth. Repeat with second onion.
- In a medium bowl, mix eggs, milk, and mustard. In a separate bowl, combine breadcrumbs, ½ teaspoon of salt, pepper, and 3 teaspoons of olive oil. Mix until all breadcrumbs are moistened.
AIR FRYER BLOOMING ONION RECIPE + {RECIPE VIDEO}
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5/5 (9)Calories 219 per servingCategory Appetizer, Side Dish
- Cut off the pointy stem of the onion leaving the root end intact. Peel the onion and place it cut side down. The root end of the onion should be facing up.
- Starting 1/2 an inch from the root end, cut downward to make 4 evenly spaced cuts. In each section, make 3 additional cuts. There should be 16 cuts in the onion. This recipe includes a video that shows exactly how to cut the onion.
LOW CARB CRISPY RETRO BLOOMING ONION | CARB MANAGER
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4/5 (1)Calories 318 per servingTotal Time 12 hrs 37 mins
- Prepare the blooming onion the day before you want to make it. Cut the root end off a large Vidalia onion and peel away the paper and any green skin. Turn the onion over to lay the flat, sliced end down on a surface. Make 4 incisions: one at each quarter of the onion, cutting all the way through to the flat surface, and leaving the onion attached at ½-inch away from the top. Make 3 incisions the same style between each quarter-incision. You’ll have a total of 16 incisions. Turn the onion over and spread the bloomed pieces out wide.
- Place the almond flour in a large bowl (you may need more than listed in the ingredients). Press the bloomed onion into the almond flour and pour more over the onion to give it an all-over light coating. In another bowl, whisk the egg and cream together. Transfer the bloomed onion to the egg mixture and rotate the onion until it’s coated all over in the wet dredge.
- In the dry almond flour bowl, combine ground pork rinds with the pepper, paprika, and garlic powder. Transfer the wet onion to the pork rind mixture and rotate until the onion has picked up the pork rind breading. Sprinkle the breading from the bowl over the top of the onion so it fills in all those separated pieces. Take your time to work cleanly. Then, loosely wrap the onion in aluminum foil and set it in your freezer overnight - at least 12 hours.
- When you are ready to bake your blooming onion, preheat an air fryer to 400 degrees. Remove the onion from the freezer and open up the foil. Roll the foil down so it acts as a base for the outer pieces of the onion to rest on. Gently pull open the onion to “re-bloom” it. Bake the onion with the foil base on a low-set air fryer tray for 17 minutes. You may need to rotate the onion during baking to avoid burning.
VIDALIA ONION SUBSTITUTE - 8 IDEAS FOR THE BEST RESULT
From ingredient-recipes.com
- White Onion. When it comes to Vidalia onion substitutes, you may think of other sweet onions. But, white onion takes the crown for its similar characteristics and availability.
- Walla Walla Onion. As a rule of thumb, any other kind of sweet onion can replace Vidalia onion in a pinch, and Walla Walla is no exception. This type of onion is the pride of Washington.
- Maui Onion. If you have already watched Moana from Disney, you know where Maui onions come from. That’s right. They are from the beautiful island – Hawaii.
- Texas Sweet Onion. As its name implies, this root veggie originated from Texas, first appearing in 1898. Texas sweet onion looks like Vidalia onion, with a flattened globe shape and covered with golden-brown skin.
- Granex Yellow Onion. Don’t get it wrong. Granex yellow onion also belongs to the sweet onion family, not a yellow onion. They are native to Texas State, US.
- Shallot. Another proper Vidalia onion substitute, not coming from the sweet onion family, is shallots. They are smaller, coated with a copper-pink and papery skin, and have pale purple flesh.
- White Pearl Onion. White Pearl onions are petite, only 1 to 4 centimeters in diameter, and globe-shaped with pointed ends. The tiny bulb is coated with thin, white, and papery skin.
- Garlic. Garlic is the staple in any kitchen and the most easily available replacement for Vidalia onions. What is the commonality between the two, you may ask?
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