Place a whole, raw, unpeeled Vidalia
Onion in the refrigerator and chill for approximately an hour before serving, or
peel and cut into slices and place in a bowl of ice water for approximately 30
minutes and then drain on paper towels.
Either of these methods will help bring out a sweeter flavor when eating raw
Grilled Vidalia Onion and Pepper Pasta
2 Vidalia Onions
2 red bell peppers, cored and seeded
2 T. olive oil
2 cloves garlic, minced
1/4 t. crushed red pepper
1/2 C. each: dry white wine and chicken broth
3/4 C. whipping cream
1/2 lb. dry spinach fettuccine
1/3 C. chopped fresh Italian parsley
Cut onions and peppers lengthwise into quarters, grill or roast until well
Place peppers in a paper bag until cooled; remove core, seeds and skin. Slice
onions and peppers into strips; set aside.
In a large skillet, heat oil; sauté garlic and crushed red pepper until
fragrant. Stir in wine chicken broth and cream. Bring to a boil; reduce heat and
simmer 2 to 3 minutes.
Meanwhile cook fettuccine according to package directions. Stir parsley, onions
and peppers into sauce; toss with cooked, drained fettuccine.
Makes 4 main dish servings.