Savor Sweet Onion Sides

Vidalias bring mellow flavor to these delectable dishes.

A last, Vidalia onion season is here again. If you haven't experienced these Georgia gems, then get ready for the most delicately sweet onions you've ever tasted. We baked, grilled, and even marinated them for side dishes that deliver a mouthful of flavor. Try Balsamic Onion Stacks layered with melted fresh mozzarella cheese, fragrant basil, and ripe tomato slices. Hurry up and grab a bunch of these sweet bulbs while you can-a typical season only lasts through June. For longer availability, call 1-800-843-2542, or visit www.blandfarms.com. SHANNON SLITER SATTERWHITE

BALSAMIC ONION STACKS

MAKES 4 SERVINGS

PREP: 15 MIN., CHILL: 8 HRS., GRILL: 7 MIN.

8 (½-inch-thick) sweet onion slices (about 3 onions)

1/3 cup balsamic vinegar

¼ cup olive oil

1 ½ teaspoons paprika

1 teaspoon salt

½ teaspoon freshly ground pepper

1 (8-ounce) package fresh mozzarella cheese, cut into 4 (½-inch-thick) rounds

8 large fresh basil leaves

4 (½-inch-thick) fresh tomato slices (about 2 tomatoes)

Garnish: fresh basil sprigs

ARRANGE onion slices in a single layer in a 13- x 9-inch baking dish.

STIR together vinegar and next 4 ingredients. Pour over onion slices. Cover and chill 8 hours, turning once.

REMOVE onions from dressing with a slotted spatula, reserving dressing.

GRILL onion slices, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or until crisp-tender and golden.

LAYER half of grilled onion slices each with 1 cheese round, 2 basil leaves, and 1 tomato slice; top with remaining half of onion slices.

GRILL onion stacks, covered with grill lid, over medium-high heat 3 minutes or until cheese melts. Serve onion stacks with reserved dressing. Garnish, if desired.

FLORENTINE STUFFED ONIONS

MAKES 8 SERVINGS

PREP: 30 MIN., COOK: 26 MIN., BAKE: 1 HR.

4 medium-size sweet onions

1 (5-ounce) package fresh baby spinach

1 garlic clove, minced

1 tablespoon olive oil

1 tablespoon butter or margarine

1 tablespoon flour

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon dry mustard

1/3 cup milk

½ (8-ounce) package cream cheese

½ cup freshly shredded Parmesan cheese

PEEL onions, and cut in half crosswise. Cook in a large Dutch oven in boiling salted water to cover 15 minutes or until almost tender. Cut a thin slice from bottom (rounded end) of each half, forming a base for onions to stand. Place onions in a lightly greased 13- x 9-inch baking dish.

REMOVE onion centers, leaving 1-inch-thick shells. Chop centers, reserving 1 cup chopped onion for the stuffing. Reserve remaining onion for another use, if desired.

SAUTÉ spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 4 minutes or until spinach is wilted. Remove mixture from pan.

MELT butter in same skillet over medium heat. Stir in flour and next 3 ingredients until smooth. Stir in milk, and cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to low; stir in cream cheese, stirring until melted. Stir in spinach mixture. Spoon hot mixture evenly into onion halves.

BAKE at 350° for 45 minutes. Sprinkle evenly with Parmesan cheese, and bake 15 more minutes or until golden and bubbly. SELENE GRAPPEN

PLANTATION, FLORIDA

TOMATO-AND-SWEET ONION SALAD

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN.; CHILL: 8 HRS.

3 tablespoons red wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

½ teaspoon salt

½ teaspoon prepared mustard

¼ teaspoon pepper

2 sweet onions, thinly sliced

2 large tomatoes, cut into thin wedges

1/3 cup fresh basil leaves, thinly sliced

Salt and pepper to taste

WHISK together first 6 ingredients in a large bowl; add onions, and toss to coat. Cover and chill at least 8 hours.

ADD tomatoes, basil, and salt and pepper to taste to onion mixture, tossing to coat. CHARLOTTE BRYANT

GREENSBURG, KENTUCKY

Copyright Southern Progress Corporation May 2005
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