There’s still time!!! If you hurry, you can still find Vidalia Onions in the grocery store. They’re bound to be gone in a few weeks and then you’ll need to wait until mid-April of next year to get the ‘best onions on the face of the earth.’
This Vidalia Onion Dip is a sure crowd pleaser; one of those appetizers that you need to get to quick before it’s all gone. It’s clear why; you take all these top notch ingredients and heat them until all that cheesy goodness starts bubbling and the top starts to brown. And serve it with your favorite crackers – these are store bought, but take a look at my recipe for GF Quinoa and Chia Seed Crackers for something homemade.
I’m a transplant to Southeast Georgia so I didn’t know all that much about Vidalias. So, here are a few tidbits of info I found. The Vidalia Onion, which is so sweet you can eat it like an apple, was started in 1931 by a gentleman named Moses Coleman from Toombs County, GA. The Vidalia Onion became the Georgia Official State Vegetable in 1990 (didn’t know states had official vegetables) and has its own definition with the Federal Government with a defined 20 county production area. The interesting point here is that if you take the seeds and plant them anywhere outside of this growing area, the seed produces a hot onion. And then there’s The Vidalia Onion Hall of Fame – hmmm?
But, as I mentioned, the availability of Vidalias is only from mid-April to September. There have been a few tricks to try and ‘extend the season.’ There’s the pantyhose trick. (Does anyone wear those anymore?) You basically put onions into the leg of the pantyhose and knot in between each onion so that they don’t touch each other and hang them in a cool, dark place. Another way is to wrap each onion in paper towel and store them in the crisper drawer of your refrigerator. Gotta try that one.
This, of course, is not a new recipe. I made a few changes with the cheeses and I’m a total fan of Sriracha so I substituted that for the normal Frank’s Red Hot (which I also love). But, feel free to change it up to suit your tastes. There is ‘no wrong way.’
Feature image by: Karie Sofie Photography
Recipe strongly influenced by theviewfromgreatisland.com