Best Cliffs Homegrown Vidalia Onion Petals Recipes

FARM FRESH CLASSIC WEDGE

Steps:

• to make the dressing, add all the ingredients into blender or food processor and blend to mix. Set aside until ready to use.
• To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumbled, and set aside.
• Remove the root end of the lettuce, and cut the head into four wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with crumbled bacon, cheese, onion, and scallions. Top each with 1/2 cup of cliffs homegrown Vidalia onion petals if using.
• Cliffs homegrown Vidalia onion petals:, picture onion ring batter, can be made one day in advance: 2 cups flour 1 tablespoon sea salt 1 tablespoon Hungarian paprika 1 tablespoon light Brown sugar 1 1/2 teaspoons old Bay seasoning 1 teaspoon ground cumin pinch freshly ground black pepper pinch ground cayenne 1 cup beer, any kind you like 1 cup buttermilk one large egg, beaten onion petals: canola oil for deep frying 1 cup flour four Vidalia onions, each cut into eight wedges (petals) sea salt and freshly ground black pepper to make onion ring batter, into a large bowl, sift the flour, salt, paprika, Brown sugar, old Bay seasoning, cumin, black pepper and cayenne. In another large bowl, mix the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, whisking to prevent lumps. Refrigerate until needed. To make the onion petals, in a large, deep skillet, heat about 3 inches of oil until a thermometer reads 350°. Line a metal tray with paper towels. Add flour to a bowl. Add the onions and toss, coating them well. Shake off the excess. Dip the petals into the batter and coat well. Carefully add the petals, one by one, to the hot oil, making sure not to overcrowd the skillet. Fry until golden brown and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while still hot. Serve at once. Serves four

BAKED VIDALIA ONIONS

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

FRIED VIDALIA ONION

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.