In our household, from late April through mid September we eat more onions than during any other time of the year. Why is that, you may ask? Surprisingly, that is when Georgia’s original Vidalia onions are “in season” and the grocer’s produce aisle is plentiful with “America’s sweet onion”.
I am fairly new to the whole cooking your own meals thing so I really look for satisfying meals that are easy and quick to prepare. I have noticed that when I slice open a Vidalia onion my eyes do not tear up like with other onions. A little research on the Web into why this tearing eye phenomenon and I discovered it all comes down to the amount of sulfur in the soil. Too much sulfur produces a hot and pungent onion which in turn causes the eyes to tear when the onion is cut. Southern Georgia has the perfect combination of soil and precipitation to produce the sweet tasting, non-tearing Vidalia onion.
Although my cooking skills are just developing, I have a keen sense of observation and I enjoy eating good food. In my effort to recreate the fried onions that I have come to love from New England sub shops, I have developed my own style of “frying” onions. This recipe for “fried” onions is not only quick, easy and delicious but also versatile.
• In a large skillet over low heat melt a generous portion of butter (about enough to cover the bottom of the skillet).
• While butter is melting chop Vidalia onions up into thick slices. There will be some shrinkage as the onions cook.
• Drop sliced Vidalia onions into skillet and let simmer until they begin to turn translucent.
• Turn up heat to medium-high and continue to sauté until the onions have turned a crispy golden brown.
• Remove from heat, add salt to taste.
That was easy and no tears. Enjoy these “fried” onions in steak sandwiches, as a side dish, or mixed in with a lettuce, tomato and cucumber salad. Any way you slice it, on the dinner plate, the Vidalia onion is a sure winner.