Thursday, May 7, 2015

Sweet and Tangy Vidalia Onion Vinaigrette

In our house we look forward to this time of year every year ... Vidalia Onion season! Vidalia Onions are planted in September, transplanted in stages from November to January to their permanent beds, and hand harvested from late April through Mid September.

Some fun facts about Vidalia Onions as seen via

  1. Mose Coleman of Toombs County accidentally discovered the Vidalia onion during the Great Depression.
  2. Piggly Wiggly was the first retail store to sell Vidalias.
  3. The Vidalias are named after the town they are grown in, Vidalia, Georgia.
  4. The sweet flavor is due to the low amount of sulfur in the soil in which the onions are grown.
  5. It can be called a Vidalia only if it’s grown in one of 20 counties designated by the the Vidalia Onion Act of 1986.
  6. The Vidalia onion was named Georgia’s official state vegetable in 1990.
  7. Farmers grow Vidalias on more than 14,000 acres.
  8. There is a 1,300-square-foot Vidalia Onion Museum that is filled with exhibits that highlight the sweet onion’s economic, cultural and culinary significance.
  9. Vidalia sales now total $90 million, 40 percent of the nation’s spring onion crop.
  10. Around 5-million 40 lb. boxes are shipped out each season!

1 large Vidalia onion, chopped
1 tbls. oil
1/2 cup cider vinegar
2 tbls. honey
1 tbls.lemon juice
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. course-ground black pepper
3/4 cup oil

Cook onion in 1 tbls. hot oil in a sauce pan over low heat, stirring often, 20 minutes or until onion is caramel colored.

Process onion, vinegar, and next five ingredients in a blender or food processor until smooth. Turn blender on high; add 3/4 cup oil in a steady, slow stream. 

Store in a mason jar and refrigerate.

Cooks note - add 1 tbls. more honey if you want it a bit sweeter.

Yield:  1 1/2 - 2 cups


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