Georgia's Famous Vidalia Onion
Savor the Flavor of This Sweet Onion with a Rich Onion Tart
May 2, 2009
As the spring season gets underway, onion lovers across the nation await anxiously for the adored Vidalia onion to arrive in grocery stores. Grown only in 20 counties in southeastern Georgia, the Vidalia onion is famous for its mild flavor and versatility. The combination of exclusive seed varieties, sandy, low sulfur soil, mild climate, and particular farming practices are what make Vidalia onions so sweet.
Not your typical, pungent onion, the Vidalia is delicious served raw, sliced and placed atop a juicy grilled burger or sliced and cooked until the sugars break down, turning the onion into caramelized culinary perfection.
For those who’ve never tasted the incredible flavor of the Vidalia, the only way to understand what the commotion is all about over this vegetable is to experience the onion firsthand. Here is a simple yet delicious onion tart recipe that highlights the rich flavor of caramelized Vidalia onions. For more information on this very special onion, visit The Official Vidalia Onion Website.
Rich Onion Tart
Ingredients
- ½ teaspoon sugar
- ½ teaspoon yeast
- ¾ cup warm water
- All-purpose flour (2 cups plus ¼ cup)
- 1 teaspoon kosher salt, divided
- Cooking spray
- 2 teaspoons olive oil
- 5 cups thinly sliced Vidalia onions
- 1 ½ tablespoons chopped fresh thyme, divided
- 2 tablespoons half and half
- ¼ teaspoon black pepper
Preparation
- In a large bowl, dissolve the sugar and yeast in warm water; let stand 5 minutes.
- Spoon flour into two 1-cup measuring cups; level with a knife. Add 2 cups flour and ½ teaspoon salt to yeast mixture and stir until smooth.
- Turn dough out onto a floured surface and knead for about 5 minutes, until elastic and smooth. Add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Note: Dough will feel sticky.
- Coat a large bowl with cooking spray then place dough inside bowl; turning to coat. Cover dough and set in a warm place for 1 hour or until doubled in size. Note: To check to see if dough has risen enough, press two fingers into dough, if indentation remains, it has risen enough. Punch down dough, cover then let rest for 5 minutes more.
- On a floured surface, roll the dough into a 12-inch circle. Place dough into a 10-inch round tart pan with a removable bottom; press dough against bottom and sides of tart pan.
- Preheat oven to 425 degrees F.
- In a large nonstick skillet set over medium heat, heat oil. Add Vidalia onions to skillet then cover and cook until onions are golden brown, about 20 minutes. While onions are cooking, stir frequently.
- Remove onions from heat then stir in ½ teaspoon salt, 1 tablespoon thyme and half and half; spread mixture over dough in tart pan. Bake until crust is golden brown, about 25 minutes. Sprinkle with 1 ½ teaspoons thyme and pepper. Let stand 5 minutes before cutting into 8 wedges.
- SERVES 8
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