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Sweet Vidalia Onions

Storage and cooking tips

By Diana Rattray, About.com

  • Quarter or slice 5 or 6 onions and cook all day in the slow cooker with reduced-fat broccoli cheese soup for a delicious and effortless side-dish. Add a little thawed frozen broccoli near the end and top baked potatoes.

  • Top focaccia with thinly sliced onions mixed with a little olive oil.

  • Dry onions by slicing paper-thin and baking; place in a single layer on a baking sheet and bake at 275 degrees for about 30 to 60 minutes, or until golden brown. Refrigerate in an airtight container for up to 1 month - add to dishes as needed.

  • Saute onions before adding them to casseroles or other dishes for best flavor. Add a teaspoon of sugar to the oil before adding the onions for a sweeter, caramelized flavor.

  • Chopping is easier if you first cut the onion in half from top to root. Place halves cut-side down, then slice top to bottom. Holding slices together, slice crosswise to the original cuts.

  • Deep-fry onions at 375 degrees for best results, and don't crowd. After breading onion rings, let them air-dry for at least 30 minutes before frying.

  • Cut-off pantyhose legs have proven to be one of the best methods of storing onions. Place one onion in the pantyhose leg, tie a knot, then place another onion in the leg; repeat and hang the onions up in a cool, dark place. Cut below the knot as you use them and the knots will keep the rest in place.

  • Freeze small batches of chopped raw onions and caramelized onions to use in cooked recipes.


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