The Vidalia Onion has the distinction of being called "the world's sweetest onion." And rightly so. Its mellow, yet juicy-sweet flavor is the result of the mild climate and unique soil combination found only in a designated area of South Georgia. It has also been proclaimed as the official State Vegetable of Georgia.
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Each April, lovers of these succulent bulbs eagerly await the start of the Vidalia Onion season which, until recently, lasted only a mere three months. Now, thanks to improved storage techniques, these sweeties are available right through December.

For the uninitiated, as well as the devotee, the Vidalia Onion Committee offers this collection of recipes - salads, salsa, sandwiches, side dishes and main dishes - to showcase the versatility of Vidalias. And, like the onion itself, which is fat-free and low in calories, all the recipes are low on fat but still luscious.

The Vidalia Onion has outstanding nutritional qualities. One medium size raw onion is:

• A good source of Vitamin C
• Fat free and low in calories (only 60 calories despite its sweetness)
• Sodium free and contains no cholesterol

Onion Muffuletta Sandwich

Vidalia Sweet Onions star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too.

Can be prepared in 45 minutes or less but requires additional unattended time.

1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 24-inch long French or sourdough baguette, split lengthwise
12 ounces assorted sliced deli meats and cheeses (such as ham,
mortadella, salami, provolone cheese and mozzarella cheese)

Combine first 7 ingredients in processor and chop finely. Transfer to bowl.
Let stand 1 hour at room temperature.

Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.

Serves 4.

Bon Appétit

Vidalia Sweet Onion Pie

1 1/2 cups finely crushed buttery crackers (such as Ritz crackers)
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions or other sweet onions
3/4 cup milk (do not use low-fat or nonfat)
2 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese (about 3 ounces)
Paprika

Chopped fresh parsley

Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.

Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.

Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.

Serves 6.
Bon Appétit
Lisa Mayfield: Raleigh, North Carolina

Sweet Onion Quesadillas

This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.

1 medium-large Vidalia sweet onion 
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cups of grated Monterey Jack cheese with hot peppers (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped coarse.

Prepare grill.

Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.

Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter.
Divide onion, Monterey Jack, and coriander between tortillas and cover with
remaining 2 tortillas. Brush tops of quesadillas lightly with oil.

With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing
coals and grill until undersides are golden brown, about 1 minute. Sandwiching
each quesadillas between 2 metal spatulas, flip quesadillas over and grill until
undersides are golden brown, about 1 minute.

Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

Serves 2 generously.

Enjoying the Whole Vidalia Sweet Onion:
The use of Vidalia Sweet Onions in the following recipes add a delicate sweetness to any dish. But do be sure to savor the flavor of the onions all by themselves!
Peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole. Top with a pat of butter. Either microwave for 7 minutes on high, or bake at 400 F until tender, about 45 minutes.

TIP: To make Vidalias even crispier for use in sandwiches, peel and cut the onions into slices or wedges and place in a bowl of ice water for about 30 minutes.

Sweet Onion Apple and Chicken Salad

• 3 cups (about 1 pound) diced, unpeeled sweet red apples
• 2 cups diced cooked chicken breast
• 1 cup coarsely chopped Vidalia onion
• 1 cup sliced celery
• 1/4 cup dark raisins
• 1/4 cup chopped toasted* walnuts
• Creamy Apple Dressing (recipe follows)

In a large serving bowl place apples, chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.

YIELD: 4 portions, 8 cups

Creamy Apple Dressing

• 1/2 cup plain low fat yogurt
• 1/4 cup reduced-calorie mayonnaise
• 1/4 cup frozen apple juice concentrate, thawed
• 1 tablespoon lemon juice
• 1-1/4 teaspoons salt
• 1/8 teaspoon ground black pepper

Per portion:
387 calories
30 mg protein
40 mg carbohydrate
13 gm fat
885 mg sodium
79 mg cholesterol

In a small bowl combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt & pepper.

YIELD: about one cup

Sweet & Sour Vidalia Onions and Cucumbers

• 3 cups peeled, seeded and thinly sliced cucumbers
• 1-1/2 cups thinly sliced Vidalia onions
• 1/2 cup grated carrot
• 1/2 cup white vinegar
• 1/4 cup sugar
• 2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

6 cups per portion Contains:
61 calories
1 gm protein
15gm carbohydrates
0gm fat
194 mg sodium
0mg cholesterol

In a medium bowl toss together cucumbers, Vidalia Sweet Onions and carrots, set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve.

YIELD: 6 portions

Vidalia Onion & Ham Bruschetta

• 4 ounces sliced low fat ham cut into 1-inch pieces (3/4 cup)
• 1 cup chopped Vidalia onion
• 1 cup chopped plum tomatoes
• 2 tablespoons reduced-calorie mayonnaise
• 1 tablespoon prepared Dijon-style mustard
• 8 large slices (3/4 inch thick) Italian bread, toasted

Per Portion:
245 calories
12gm protein
36gm carbohydrate
6gm fat
916mg sodium
16mg cholesterol

Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature.

YIELD: 4 Portions

Note: Onion and ham mixture can also be served cold as a sandwich filling in hollowed-out hard rolls or pita breads.

Vidalia Sweet Onion and Pear Salsa

• 2 cups chopped Vidalia onions
• 1 cup diced unpeeled pear
• 1/2 cup chopped roasted red pepper (from a 7 oz. jar)
• 2 tablespoons chopped fresh jalapeno pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 3/4 teaspoon salt

Per portion: 38 calories
1gm protein
9gm carbohydrate
0gm fat
282mg sodium
0mg cholesterol

In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers.

YIELD: 6 portions - 3 cups

Grilled Vidalia Onion with Orange-Honey Vinaigrette

• 2 large (about 1-1/2 pounds) Vidalia Sweet Onions
  Cut in 8 (1/2 inch thick) slices
• 1/4 cup orange juice
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 1-1/2 teaspoons honey or brown sugar
• 1/2 teaspoon salt
• a pinch of ground black pepper

Per portion: 127 calories
4gm protein
22gm carbohydrate
4gm fat
336mg sodium
0mg cholesterol

Preheat outdoor grill or broiler. Place Vidalia Onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes; turn and cook until tender, about 3 minutes longer. To prepare dressing, combine in a small bowl orange juice, oil, vinegar, honey, salt and black pepper; spoon over grilled onions. Serve, if desired, on a bed of spinach leaves topped with chopped tomatoes and drizzled with dressing.

YIELD: 4 portions

• 8 ounces uncooked fettucine
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 teaspoon ground ginger
• 1 tablespoon oriental sesame oil
• 1/8 teaspoon ground red pepper
• 5 cups Vidalia onion wedges
• 1 cup sweet red bell pepper cut in 1-inch chunks
• 1 pound extra large shrimp, peeled and deveined
• 2 teaspoons cornstarch

Per portion: 413 calories
30gm protein
56gm carbohydrate
8gm fat
2,218mg sodium
194mg cholesterol

Cook fetucine according to package directions; drain; place in a large bowl and set aside. Preheat broiler.

Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water, ginger, sesame oil and ground red pepper. On a rack of a broiler pan place Vidalia onion and red bell pepper. Lightly brush vegetables with soy mixture. Broil until vegetables just start to soften, about 3 minutes; turn and push to side of pan. Place shrimp in a single layer on broiler pan. Lightly brush with soy mixture. Broil until shrimp turn pink, about 1 minute; turn and broil until cooked through, about 1 minute longer. Add shrimp and vegetables to pasta.

In a small saucepan combine cornstarch and remaining soy mixture until smooth; bring to a boil, stirring constantly, until thickened about 1 minute; boil and stir 1 minute longer. Toss with pasta, serve immediately. Sprinkle with toasted sesame seeds, if desired.

YIELD: 4 portions