Vidalia Onions are fresh in the Grocery Stores and Farmer’s Markets. If you’ve followed my blog, I wrote a short piece on the history of the Vidalia. Be certain you reference the information so that you know all about buying the real Vidalia Onion.

I always buy in bulk and store the onions in a cool, dry location such as a basement. Not many people have root cellars.

For good air circulation, try to separate them, either by wrapping each in a paper towel or placing in a tray with wells such as that which fruit is packaged when delivered to markets. Clerks don’t mind letting you take off with a few.  If that is not an option, pick up a pair of panty hose.

Place an onion in the foot, tie a knot, then place another onion over the knot and tie another, climbing all the way up the panty hose.  Find a place to hang from a rafter in the ceiling of your basement or other location in your home…just not in the laundry room. If you find you use them rapidly, hanging in the kitchen will be fine.  One can buy an actual onion “Hanger”, but before they became available, hosiery was the option and cheaper.

Then…what to do with that onion.  Anything you want.  I sauté mine with red bell peppers and jalapéno and place over Bratwurst.  This of course will need to be eaten with a fork and knife.

Recipe:

Peel and then slice the onion in whole slices. Stack slices and cut in half.
Remove stem and seeds from bell pepper and slice in Julienne style.
Remove stem and seeds from Jalapéno pepper and julienne.
In a hot skillet with a Tablespoon of Canola Oil, Sauté for about 20 minutes on medium heat.

Regarding Bratwurst. Poke holes in sausage. Grill for about 25 minutes, then place cooked brat’s in a beer bath for about 10 minutes.

Beer Bath: Pour two to three bottles of beer into a pot with a pinch of coarsely ground pepper and simmer.

If you don’t have a grill then just brown brat’s in a skillet and place them in the beer bath on medium heat for 10 minutes and let simmer for an additional 10 minutes.

Enjoy,
Pam