Wednesday, May 7, 2008

Vidalia Time

I like onions. Especially grilled or fried. We grew up eating onions, although I have one brother who will not touch them. Just recently, I discovered a pretty sure-fire way to not cry when you are chopping onions. Breathe through your mouth, not your nose. I have tried it several times with different types of onions and it has worked every time for me!

Onions are funny critters. There are many layers to an onion. It has kind of a hard shell on the outside, but the insides are soft. Humans are like that sometimes. We have many layers, many different aspects of our personality. And just like onions, humans come in many different colors, shapes, sizes. But they are all still onions. They have varying degrees of heat or sweetness.

The sweetest onions around here are Vidalia onions, grown in Georgia. That red clay down there must do something, because they are good. Only thing is, and it is a shame, they do not keep well. Vidalias come around in the spring and then fade away over the summer. Sometimes people are like that, they come into our life for a season and then fade away . . . .

Vidalias are big onions, nice and fat. (Like me!) They are sweet enough that some folks eat them like an apple. Now, I don't go that far, but I will eat Vidalias raw on a hamburger or in a salad. Today I am giving you another option.

Vidalia Onion Bread
Makes 1 loaf.


1 large Vidalia onion, thinly sliced
3 Tablespoons butter
3 eggs, slightly beaten
1-3/4 cups sour cream
1/4 teaspoon salt
3/4 cup sweet milk
2 cups buttermilk biscuit mix

Saute onions in 3 tablespoons butter.


When onions cool, add sour cream. Set aside. Combine eggs, salt and milk. Add to biscuit mix and stir until moistened. Lightly fold in sauteed onion and sour cream mixture.


Bake in greased loaf pan or 12 x 8 x 2 pan at 400 degrees F for 30-45 minutes. Time will depend on choice of pan.


Now, as you can see above, I love to mess about with a recipe. Instead of 1 loaf pan, I divided it into 2, which I don't really recommend because it does not rise much, and I put some pre-cooked bacon on top of one loaf. I really like it with the bacon, tho. This bread is really eggy and moist. I think would make fantastic grilled cheese sandwiches.

So what are some of your layers?? Don't be afraid to peel some away and show your heart!


Marie said...

That looks delicious Raquel!! I want me some of that! I love onions toooo, only problem is the older I get, the LESS they love me!

Angela said...

Onions are so versatile. I watched an Open University programme all about onions and garlic, it was really interesting. I could not imagine cooking without them.

Angie said...

I love onions too but used to hate preparing them - until I started wearing contact lenses. Nowadays, if I do onions in my specs I cry, as long as I'm wearing my lenses I don't. When I get a minute I'll have a go at the onion bread. Then I'll do a bit of heart-stripping!
love, Angie, xx

Angie said...

By the way, I meant to ask: What is Buttermilk Biscuit mix?
Angie, xx

Raquel said...

Angie, buttermilk biscuit mix is a pre-made mix, shelf-stable, that allyou have to do is add liquid. Here it is usually called Bisquick. You could take any recipe for biscuits and maybe add some powdered buttermilk to it. Usually flour, baking powder, baking soda, salt and shortening. Then just add the other ingredients for the bread. Have a good one!

Kevin said...

An onion bread sounds really good!