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Vidalia onions are known to folks around the world as the sweetest onions available. Grown in a 20-county area in the southeastern portion of the state, these “no-tears” Georgia beauties are sought for their mind, sweet taste, due to their high sugar and water content, and the loamy, low-sulfur soil where they’re grown. In 1990, the Georgia General Assembly declared the Vidalia the state’s official vegetable. Fresh season for Vidalias runs roughly May through October, but these onions are available into late fall, thanks to controlled-atmosphere cold storage and frozen packaging.

Vidalia Onion Pudding 

  • 2 pounds Vidalia onions, halved and thinly sliced

  • 3 tablespoons peanut oil

  • cup bourbon

  • 2 garlic cloves, minced

  • 1 cup heavy cream

  • 4 eggs

  • 2 eggs yolks

  • 2 teaspoons lemon juice

  • Salt to taste

  • Pepper to taste

  • Cayenne pepper to taste

Preheat oven to 350 degrees. Cook onions in oil until golden brown, about 40 minutes. Stir in bourbon and garlic. Cook until liquid evaporates; cool. Blend cream, eggs and yolks. Mix in onions and lemons juice. Season with salt, pepper and cayenne pepper. Pour into ceramic baking dish. Bake for 30 minutes.

Yield: 6 servings

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