Serves: 11
Total Calories: 125
Combine first 4 ingredients. Marinate overnight in refrigerator. When ready to serve, drain and pat dry. Toss with mayonnaise and celery salt. Serve on party rye bread. Easy, must prepare ahead. Preparation time: 15 minutes.
Fun Fact: The Vidalia onion is a Georgia-grown onion known for its sweet, mild flavor. Its history began in 1931 in Toombs County when farmer Mose Coleman discovered the onions he planted were not hot…they were sweet! His sweet onions were a struggle to sell at first, but Coleman persevered and managed to sell those first crops for $3.50 per 50-pound bag. In the 1940s, the state of Georgia built a Farmers Market in the town of Vidalia, which greatly aided in spreading the word about “those Vidalia onions,” and that is how they got their famous name. Throughout the 50s and 60s, production grew at a slow but steady pace, but by 1977, the onion had achieved such success that it merited its own festival!
Today, Vidalia onions have developed an international reputation as the “world’s sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20-county production area, the only place in the world that true Vidalia onions can be grown. Vidalia onion enthusiasts can now explore the history of Georgia’s beloved state vegetable and the growing region that has made it so famous at the Vidalia Onion Museum, which opened its doors to the public on April 29, 2011.
This Kathleen’s Vidalia Onions recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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