Roasted vidalia onions, with local honey, lemon juice and a sprig of rosemary, make for a great side dish.
Carmelized onions are terrific anytime, and when you serve roasted chicken or grilled lamb chops, consider this recipe from the files of Chef Gerry Klaskala of Aria in Atlanta as the perfect side dish.
Vidalia Onion Committee Offers Recipes
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
2 teaspoons vegetable oil
4 Vidalia onions, peeled and cut in half
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
2 tablespoons honey
1 sprig rosemary
Heat heavy bottom sauté pan. Add Vidalia onions cut side down, reduce heat to medium and cook slowly until they are caramelized.
Transfer onions cut side down to casserole. Spoon honey over onions and then squeeze juice of 1 lemon. Place sprig of rosemary into casserole. Cover tightly with foil and place in heated 250°F oven for 1 1/2 hours.
Remove from oven. Transfer onions to serving platter cut side up. Yields 8 servings, as a side item.
Note: Delicious with roasted chicken or grilled lamb chops.
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