Georgia Magazine - May 2022 - 36

GEORGIA Cooks
Georgia's largest Vidalia onion grower, Bland Farms, offers many
recipes for its iconic vegetable on its website, blandfarms.com. Bland
Farms' consulting chef, Gina Lane, developed this Scalloped Vidalia
Onions recipe for the farm. It goes well with roasted turkey or chicken.
SCALLOPED VIDALIA ONIONS
1 tablespoon olive oil
1/2 cup plus 1 tablespoon butter, divided
3 large Vidalia onions, peeled, sliced
3/4 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 cup all-purpose flour
2 cups milk
8 ounces shredded Swiss cheese
1 cup panko breadcrumbs
Chopped parsley, as desired, for garnish
Heat a large skillet over medium-high heat. Drizzle with olive oil and
melt 1 tablespoon butter. Add onions and season with salt and pepper to
taste. Cook and stir until onions become translucent but still firm. Place
onions in an ungreased 9x13-inch baking dish.
Preheat oven to 350 degrees.
In a small saucepan melt 1/4 cup butter over medium heat. Whisk in
Worcestershire sauce, 3/4 teaspoon salt, paprika and 1/2 teaspoon pepper
until smooth. Gradually whisk in flour until smooth. Gradually whisk in
milk. Bring to a boil; cook and stir 2 minutes until thickened. Remove from
heat and stir in cheese until melted. Pour mixture over onions; toss to coat.
Top with breadcrumbs.
Melt remaining 1/4 cup butter; drizzle over the breadcrumbs. Bake,
uncovered, 30-35 minutes or until golden brown. Sprinkle with chopped
parsley, as desired, for garnish. Serve warm. Serves 4-6.
Georgia Grown's Executive Chef Holly Chute
offers this easy-to-prepare Vidalia onion recipe.
Make it an all-Georgia dish by using a Georgiaproduced
blue cheese, such as Sweet Grass Dairy's
(Thomasville) Asher Blue, CalyRoad Creamery's
(Newborn) Bit O' Blue or Udderly Cool Creamery's
(Roopville) Sweet Georgia Blue. You also could use a
Georgia-produced olive oil. These stuffed onions go
great with grilled steak.
BLUE CHEESE-STUFFED
VIDALIA ONIONS
4 medium Vidalia onions, peeled, tops and bottoms cut off
Salt and pepper, to taste
4 cloves roasted garlic*
1/4 cup blue cheese or gorgonzola, crumbled
Worcestershire sauce, to taste
Hot sauce, to taste
Preheat grill or oven to 350 degrees.
Using a small ice cream scoop or melon baller,
scoop center out of onions, making a 1- to 1-1/2-inch
cavity. Reserve scooped onion for another use.
Season cavity with salt and pepper. Put 1 roasted
garlic clove and 1 tablespoon blue cheese (or
gorgonzola) in each cavity. Drizzle a few drops of
Worcestershire and hot sauce over cheese.
Wrap each onion in aluminum foil, gathering
foil on top, forming a pouch. Grill over indirect heat
or bake for 45 minutes to 1 hour or until soft.
Carefully unwrap and serve hot. Serves 4.
*To roast garlic, preheat oven to 400 degrees.
Remove the loose, papery cover on a head of garlic,
and cut off about a quarter of the top. Spoon some
olive oil over the top of the cut head and sprinkle with
salt and pepper. Wrap garlic head in aluminum foil,
place it on a baking pan and bake for 45 minutes to
1 hour. Unwrap foil and remove the desired number
of cloves, slipping off the outer skin before inserting
the clove into the onion. Save any remaining roasted
garlic to spread on toasted bread or to incorporate into
mashed potatoes.
36 Georgia Magazine May 2022
BENJAMIN GALLAND / BLAND FARMS
COURTESY GEORGIA GROWN
http://www.blandfarms.com
Georgia Magazine - May 2022

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