A fresh Vidalia Onion has a light
golden-brown bulb and a white interior. Its shape is rounded on the bottom and
somewhat flat on the top or stem end. To select the best Vidalias look for firm
onions without decay or blemishes. There should be no sprouts attached and the
skins should be dry.
Vidalia Onions have a higher water and sugar content than other storage onions,
making them susceptible to bruising and therefore, must be handled with care by
the grower, retailer and consumer. The key to keeping Vidalias fresh is to keep
them cool, dry and separated.
Vidalia Onion Pie
3 vidalia onions thinly sliced
2 T. butter melted
1 C. sour cream
3 eggs
1 t. salt
1/4 t. pepper
1 t. dill or basil
4 slices crisp bacon crumbled
1 9 inch pie shell baked
Melt butter in a skillet large enough to cook the onions. Saute onions until
clear and tender. Do not brown.
In a mixing bowl, combine sour cream, eggs, salt, pepper and dill. Mix well and
stir in onions. Pour mixture into baked pie shell. Sprinkle top with the
crumbled bacon.
Bake at 400°F. about 25 - 30 minutes or until pie is set.
