Sometimes in life, the simplest recipe is the best recipe. No need to gussy it up, no need to use some new fangled technique. No need for an exotic ingredient.
Nope, just simple and insanely delicious can be the exact same thing.
Take for example, these Bacon Roasted Vidalia Onions. Gorgeous Vidalia onions, thickly sliced, sprinkled with nothing but salt and pepper, filled with a little butter, and topped with bacon.
I dare you to try them and not love them.
Double dare you, even. Do people still Double Dog Dare? I can’t rightly say I even know what that means, but go on…I double Dog Dare you, come what may. I’m that confident.
You will curse all the previous meals where you have NOT been making these. I know firsthand, because I, too, am ruing the days.
I love that word. Rue. Rue the day.
I digress, as I am wont to do. So sorry.
So let me tell you how this recipe came to be.
I was invited to Vidalia, Georgia a couple of weeks ago, to see the onion harvest in person. I know, I know…I am spoiled. You have no idea. Getting hauled through vast Vidalia fields on shiny green tractors with my girlfriends, eating deep fried fresh onions, going to amazing dinners, and then a concert featuring Parmalee and Uncle Kracker?
Yeah, be jealous.
The Vidalia Onions folks are about as sweet (no pun intended) as you can get, and hosted a fabulous tour. We visited the Vidalia Onion Museum, the Vidalia Onion Festival, ate a meal in which every single dish features onions (even cheesecake!), met tall bartenders with nice smiles (okay, that was me, not everyone), and overall, learned so much about this amazing vegetable. I knew I loved onions, especially sweet onions, but now I am a true fan of everything Vidalia. There’s just nothing quite like them.
Did you know there is only ONE Vidalia Onion Season? There is. And it’s NOW. Late April through the end of summer, if they last that long. There’s no warehouse full of Vidalias – once they are gone, they are gone. So get them while you can!
While there we toured an amazing family farm – McLain Farms. The owners are young and hip, and run one heck of a business. Vidalia Onions are their main priority, but because the Vidalia season is so short lived they also process onions from other parts of the world in the off season. I made friends with Melissa, the wife of Rusty McLain, and let me tell you – she’s a hot ticket. Spunky, feisty, and willing to drive up to Atlanta a few days later to hang out with me? See? Good stuff. Even GOOD-er? When she came up, she brought me some fresh off the farm Vidalias to cook with on my Daytime Blue Ridge segment.
Cook with them I did.
I took this basic recipe I am sharing with you today, but placed the onions on squares of puff pastry.
Holy Bejeezuz. I can’t even tell you how good that is. The flaky, buttery goodness paired with the sweetness of the onions and the saltiness of the bacon?
Heaven on a plate, I tell you. Sexy sexy.
Bacon Roasted Vidalia Onions
- 3 Vidalia Onions
- 4 tablespoons butter
- Salt & pepper, to taste
- 6 slices bacon, cut into pieces
Preheat oven to 400.
Remove tops and bottoms of onions, as well as outer layer of skin. Slice each onion in half and remove core. Place each half on a baking sheet.
Fill center of each with butter and sprinkle with salt and pepper.
Top with bacon pieces.
Bake at 400 for 30-35 minutes, or until onions are tender. Serve hot.
Courtesy of the Vidalia Onion Commission, I have a great $250 Visa Gift Card to give you! Just enter via the Rafflecopter Widget below! Good Luck!
Disclaimer: The Vidalia Onion Committee sponsored my trip to Vidalia and the accompanying giveaway. Recipe and opinions are my own..