Wednesday, May 20, 2009

Recipe for Marinated and Roasted Vidalia Onion Rings with Parmesan

Marinated and Roasted Vidalia Onion Rings with Parmesan
There's nothing I love more than an ultra-easy recipe that produces a truly memorable dish, and this recipe is definitely one of those. I recently bought a big bag of Vidalia onions as part of a fundraiser, so I've been thinking of ways to use them. After I marinated some onions for the Greek Salad with Marinated Onions and Oregano, I had the idea of marinating and then roasting the onions. If you're a fan of carmelized onions, this dish has that same umami-laden flavor. Next time you're cooking something in the oven, try roasting some marinated sweet onions for a delicious side dish.

Vidalia onions come from Vidalia, Georgia, where the low sulfur soil produces sweet onions with a mild flavor. Only onions from Georgia can be called Vidalia onions, and the name is trademark-protected. Vidalia onions are my featured plant ingredient for Weekend Herb Blogging, hosted this week by Cinzia from Cindystar.

Vidalia onions are white with a slightly golden skin, and usually they're sold when they're just medium-sized.

After peeling, I sliced the onions into slices about 1/2 inches thick Try to make all the onions slices the same thickness, and separate onions into rings after slicing.

Whisk together balsamic vinegar, olive oil, Spike Seasoning, and dried thyme, and marinate onions for 4 hours or longer.

Let marinated onions drain well while you preheat the oven to 400 F. When oven is hot, arrange onions on a baking dish.

Roast onions for 30-40 minutes, turning every 10 minutes, or until onions are well-browned, especially on the edges. (I was cooking this in my toaster oven or I would have spread them out on the pan a bit more.)


Marinated and Roasted Vidalia Onion Rings with Parmesan
(Makes 3-4 side dish servings, recipe created by Kalyn.)

Ingredients:
4 medium-sized Vidalia onions or other types of sweet onions
2 T balsamic vinegar
1/4 tsp. Spike Seasoning
1/4 tsp. dried thyme
1/4 cup olive oil
1-2 T freshly grated Parmesan cheese
salt and fresh ground black pepper to taste

Instructions:
Peel onions, cut in to slices about 1/2 inch (1.25 cm) thick, and separate into rings. Put onion rings into a large Ziploc bag.

In a small bowl, stir together balsamic vinegar, Spike Seasoning, and dried thyme. Whisk in olive oil. Pour marinade into plastic bag and let onions marinate in the refrigerator 4 hours or longer, turning a few times if you're home.

Preheat oven to 400 F/200 C. While oven preheats, drain onions in a colander placed in the sink. Spray non-stick baking sheet with olive oil or non-stick spray. Arrange onions on baking sheet, putting them in a single layer as much as you can.

Roast onions 30-40 minutes, turning about every 10 minutes. Onions are done when they are nicely browned, especially on the edges. Remove onions to serving dish, sprinkle with Parmesan cheese, season to taste with salt and fresh ground black pepper and serve hot.

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South Beach Suggestions:
Although onions are approved for every phase of the South Beach Diet, I'm guessing that sweet onions like these are higher in sugar, and would probably be phase 2 or 3 for South Beach.

Marinated and Roasted Vidalia Onion Rings with Parmesan

More Recipe Ideas with Vidalia Onions:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Asian Cucumber Salad with Cilantro and Vidalia Onions from Kalyn's Kitchen
Middle Eastern Tomato Salad from Kalyn's Kitchen
Carmelised Vidalia Onions from Cook (almost) Anything At Least Once
Vidalia Onion Fritters from Trini Gourmet
Vidalia Onions Stuffed with Rice-Lentil Pilaf from Fat Free Vegan Kitchen
Vidalia Onion Tartlets with Tomatoes from Stephen Cooks
(Want even more Vidalia onion recipes? I find these recipes from other blogs using Food Blog Search.)
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31 comments:

Cookin' Canuck said...

Awesome, Kalyn! I really enjoy the flavor of caramelized sweet onions. Walla Walla onions are also at the top of my list, along with Vidalias.

Grace F said...

Wow, these look REALLY good. Too bad dinner is over already. We don't have Vidalia onions here in Oregon, but I bet this would also taste great with Walla Walla onions.

Murasaki Shikibu said...

I love this already and I haven't even tasted it yet. Caramelized onions...is there anything better?

(Well yes there is but they're pretty damn good. ;)

Kalyn said...

Cookin' Canuck, and Grace, I agree, Walla Walla onions would be a great choice for this too. I see those in the stores here sometimes.

Murasaki, I love roasted or fried onions in just about anything!

T.W. Barritt at Culinary Types said...

Makes my mouth water just thinking about it. It never occured to me that you could marinate onions.

Katie said...

These look really great! I often do a similar thing with vidalias (or other sweet onions when I can't find vidalias), but I've never added parmesan, and that sounds like a great addition.

I grew up in North Florida and thought that vidalias were the standard type of onion for a while because they were so easy to find and were served at every restaurant. Boy was I sad to learn that this isn't the case everywhere! I eat a ton of them when I can find them, though, and just made stuffed vidalias last night :)

Lisa (Homesick Texan) said...

I have four pounds of Texas 1015 onions, also sweet, and have been looking for ways to eat them. I love that you marinated the onion before caramelizing them--I never thought of that before!

Kalyn said...

TW, I think I learned about marinating onions from another blogger but can't remember who it was. They're great!

Katie, I have stuffed Vidalias on my list of things to try. Sounds fantastic!

Lisa, haven't heard about Texas 1015 onions, will have to look for those. Marinating the onions before roasting makes them so tasty!

Joanne said...

I adore caramelized onions, I could put them on all of my sandwiches (except maybe pbj's) and happy. Thanks for this!

Victoria said...

This sounds like a great recipe. I'll be trying this one soon!

Debbi said...

How much olive oil did you use? You didn't put it in the ingredients. This looks awesome! I can't wait to try it!

Julie said...

Just in time! I also bought a 10lb bag of these onions from a school fundraiser. I will be trying this recipe out next week!

Kalyn said...

Oh duh, you can tell I was writing this last night after a stressful night of picking paint and carpet colors for my new addition! Sorry about leaving out the amount for olive oil. It's 1/4 cup olive oil, will add that right now.

Kevin said...

Kalyn,
Great idea!

Madeleine said...

OMG! this onions looks delicious!!!!

Lisa said...

Fantastic use of these tasty onions. Marinated and then roasted. Just yum!

Peter M said...

Kalyn, I could eat the caramelized onions alone but since you've added cheese...double my portion!

foodcreate said...

Awesome, Kalyn!
Walla Walla onions are delicious!

and you can visit me if I can visit you:)

Susan from Food Blogga said...

Vidalias are my favorites. I love to grill them in the summertime and toss them into salads and pastas. You're making me so hungry right now.

haleysuzanne said...

This looks so good; I am craving good Vidalias. I am originally from south Georgia, and my family would bake them or microwave them with some butter and salt and pepper. This recipe makes me want some soooo badly!

Cora @ Cora Cooks said...

I was going to caramelize some Vidalia onions to go on grilled hamburgers tonight - think I'll try this instead! Thanks.

Pam said...

Roasted onions are amazing! I bet these with the extra flavor from the marinade are out-of-this-world.

Cindystar said...

Thanks, Kalyn, I like so much caramelized onions and yours look terrific!
I am enjoying so much hosting WHB, and learn so many new vegs and cooking!

ejm said...

Those onion rings look fabulous, Kalyn! I bet it would work with regular cooking onions too. And red onions!! Wouldn't that be fantastic?

-Elizabeth

Kay said...

This looks so crazy good. I have a serious onion addiction, so this is right up my alley.

Trying it this weekend.

TNelson said...

I remember seeing this recipe and thinking it sounded wonderful. I love all things onion - I'm home from work on my lunch break and will slice and put in marinade before heading back to the office. Thanks Kalyn!

Kevin said...

Kalyn,
Ok, so now I've gotta go buy some vidalias.

Babyfro said...

All I can say is Yummmmm. I've really started to enjoy onions in my kitchen. This looks sooo good.

jenncuisine said...

wow these sound awesome! I love the sweetness of Vidalia onions :)

Susan halcomb1945@yahoo.com said...

What is Spike Seasoning please

Kalyn Denny said...

If you click the link in the recipe it will tell you what it is. You can substitute other types of all-purpose seasoning.

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