Vidalia onions were discovered by accident in 1931 when a Toombs County farmer named Mose Coleman realized that local soil produced onions that were uniquely flavorful, the crop was first sold at the farmer’s market in the city of Vidalia. Because Vidalia is located midway between Macon and Savannah on busy Highway 280, the market became a favorite stop for travelers, who began to spread the word about the tasty onion being sold there. By the 1950s, Vidalia onions were available in supermarkets, and in 1990 the state legislature declared the Vidalia onion Georgia’s official vegetable. By law, only onions grown in Southeast Georgia can bear the name Vidalia. They are in season from end of summer to early winter.
Ingredients:
- 2 Vidalia onions, chopped fine (or 4 cups of other sweet onion)
- 1 c grated Parmesan cheese
- ¾ c mayonnaise (real mayo)
- Melba toast or Ritz crackers
Directions:
- In a large bowl mix the onions, cheese, and mayonnaise.
- Place in a oven proof casserole dish.
- Bake at 350 º until bubbly. (Approximately 40 minutes.)
- Serve with Melba toast or Ritz crackers.
Serves: 3 ½ cups
Source: The Blue Willow Inn Cookbook, Social Circle, Georgia
