There’s a little more than a month to go before Vidalia Onion season is over. If you need some inspiration to help you use the ones you have on hand or the ones you’ll want to buy before they’re gone, just take a look at this.
Hosted by Susan Waters of the Vidalia Onion Committee, I, along with several members of the blogging and foodie community were invited to enjoy a lovely dinner prepared by Chef Tom Hall of Baraonda Ristorante Italiano. He also happens to be the winner of the 4th annual Golden Onion Culinary Competition. Here are the 5 Courses along with some fun facts about the beloved Vidalia Onion.
Antipasti – GA White Shrimp with Vidalia onion, remoulade and roasted corn and farro salad – paired with Banfi Principessa Gavi Piemonte, Cortese.
1. They were discovered in the 1920s and are only grown in a 20-county production area of Georgia by about 100 growers on roughly 12,000 acres. About 70,000 plants are produced per acre.
2. Vidalia Onions are Georgia’s official state vegetable.
Insalata – Iceberg Wedge with Vidalia onion green goddess dressing, diced tomato, apple wood smoked bacon, gorgonzola crumbles – paired with Purato Rose Sicilia, Nero d’Avola
3. Vidalia Onions are a good source of Vitamin C and they’re fat free, cholesterol free and sodium free.
4. The majority of Vidalia Onion farms are multi-generational, family owned and operated businesses.
Pesce – Pan-seared American Red Snapper with Vidalia onion, red cabbage and fennel slaw with a citrus vinaigrette – paired with Satrico Bianco Lazio, Chardonnay-Sauvignon Blanc-Trebbiano
5. In the 1980s Piggly Wiggly, formerly known as “The Pig” and headquartered in Vidalia, GA, helped farmers get their sweet Vidalia Onions onto store shelves.
6. The sweet onions are available from late April through Labor Day.
Manzo – Braised beef stuffed Vidalia onion with tomato sauce and shaved pecorino Toscano – paired with Tageto Donna Olimpia Tuscany, Cabernet
7. The water content in Vidalia Onions contributes to the sweet taste. It also shortens their shelf life.
8. To help preserve Vidalias in the refrigerator, wrap each bulb individually in paper towels to help absorb moisture and place them in the crisper with the vents closed.
Dolci – Vanilla bean gelato with Vidalia onion and aged balsamic jam – paired with Troj Rosso Veneto, Merlot-Schioppettino-Refosco
9. Store by placing in the legs of clean, sheer pantyhose. Tie a knot between each onion and simply cut above the knot when you want to use one. Hang in a cool, dry, well ventilated place.
10. You can use them to prepare your own creative 5 course dinner paired with wine just like Chef Tom Hall from Baraonda did.
Those are the 10 Facts and this is Chef Tom’s trophy. Pretty cool don’t you think?
You can find more information, recipes and tips at VidaliaOnion.org
Disclosure: The Vidalia Onion dinner was complimentary. Thank you to Susan Waters of the Vidalia Onion Committee, Chef Tom Hall, sommelier Rich Stratdman and the Baraonda Ristorante Italiano staff for a lovely evening. I received no monetary compensation for this post. All opinions are based on my own personal experiences and were not influenced by the host. You can view my full Disclosure Policy here.
