Tuesday, January 20, 2009

Try Something New: Baby Vidalia Onions

I love to try new products and new recipes. Other than meat salad, it can be weeks or even months before I make it back to repeat a recipe, even if it's an old favorite. If I could shop at Your Dekalb Farmer's Market every week and buy a variety of unusual produce, I would. But it's not as close as my local Publix, so sometimes I get stuck in a rut or if I'm pressed for time, I just head for what's on the list without stopping to see what's new and exciting.

Last food shopping trip, I noticed something new, baby vidalia onions. About halfway between the size of a green onion and a leek, the baby vidalia's aroma was much sweeter and milder than any of it's look-alikes. I couldn't wait to try them.

For Sunday dinner, I roasted parsnips, rutabaga, sweet potato, potato, garlic and the baby vidalia onions with chicken parts that I had marinated in a balsamic vinegar and spices. I only used two of the four onions in the bunch because I wanted to save two for the beef hotpot that I'm doing tonight. They got so sweet and caramelized and lent just enough oniony deliciousness without overpowering the dish that I was kicking myself for not using the lot.

Baby vidalia onions are on my radar now, so as long as they are available in season they'll be on my shopping list. I want to try them in a soup with asparagus and a touch of cream. Sounds like I'll have to start pulling out my favorite spring recipes soon!


  1. Glad you like our "babies!"

    W. Brannen
    Vidalia Onion Comm.

  2. My pleasure and thanks for stopping by. :)