All recipes that are featured on this page are short, sweet and easy to make. They are also kitchen tested by the Vidalia Onion Administrative Committee. Vidalia is a registered certificaton mark of the Georgia Department of Agriculture.

Steak and Vidalia Sweet Onion Salad

1 lb flank steak
1.25 tsp salt, divided
1/4 tsp ground black pepper, divided
4 cups leaf lettuce torn into bite-size pieces
1 medium Vidalia® Onion, thinly sliced 1 cup sweet red bell pepper, thinly sliced
1/4 cup olive oil
3 Tbsps lime juice
1/4 cup fresh dill, chopped

Preheat broiler. Season steak with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Broil 1 to 2 inches from heat until desired doneness (3 to 4 minutes per side for medium rare.) Cut into thin slices; cool slightly. Place in large salad bowl with lettuce, onion slices, cucumber and sliced red bell pepper; set aside. Combine olive oil, lime juice, dill and remaining 1 teaspoon salt and 1/8 teaspoon black pepper; pour over salad; serve immediately. Makes 4 to 6 servings.

The Absolute Best Fried Vidalia Onion Rings

Several large sized Vidalia® Onions
1 cup all purpose flour
1 tsp salt
1.5 tsp baking powder
1 egg
3/4 cup milk
1 Tbsp salad oil

Slice large Vidalia® Onions into rings. In one bowl (bowl 1), mix together flour, salt and baking powder. In another bowl (bowl 2), beat 1 egg yoke then stir in milk and salad oil. Add contents of bowl 2 to bowl 1, stirring until smooth. In a third bowl, beat egg white until soft peaks form then fold in contents of bowl 1, stirring until smooth. Dip onion rings into batter and deep fry until golden brown.

This recipe may be doubled or tripled in order to satisfy your hunger desire for these delicious Fried Vidalia Onion Rings.

Vidalia Spinach Salad with Orange Poppyseed Dressing

2/3 cup canola oil
3 Tbsp thawed orange juice concentrate
2 Tbsp grated orange zest
3 Tbsp grated Vidalia® Onion
dash Tabasco Sauce to taste
1 Tbsp lightly toasted poppy seeds
Salt and white pepper to taste
1 fresh spinach, washed & trimmed
1 orange, cut into segments
1/2 cup sliced fresh mushrooms
1/2 Vidalia® Onion, sliced into rings
1/4 cup toasted chopped pecans

Make dressing first by combining all ingredients in scerw-top jar; shake vigorously. Chill. Arange leaves on 4 chilled salad plates, topping with oranges, mushrooms and onions. Drizzle with dressing and sprinkle with nuts. Makes 4 servings.

Cream of Vidalia Onion Soup

3/4 cup butter divided
3 cups Vidalia® Onions
1/4 tsp salt
1/2 tsp pepper
2.5 cups milk
1.5 cups half & half
*Optional Cheese to your taste

Melt 1/2 cup butter in skillet over medium heat. Add onions and saute until tender. Set aside. Melt remaining 1/4 cup butter in dutch oven. Add flour, salt, pepper and stir until smooth – cook for 1 minute stirring constantly. Gradually add milk and half & half. Cook over medium heat, stirring constantly until thickened. Stir in onions, reduce heat, and simmer. Add cheese to taste and garnish with Vidalia® Onion tops or parsley.

Vidalia® Onion Pie

1 cup finely crumbled Ritz crackers
1 half stick of butter
2 cups Vidalia® Onions, thinly sliced
2 tsps butter
2 eggs
3/4 cup milk
3/4 tsp salt
1 dash pepper
1/4 cup sharp cheddar cheese, grated paprika

Mix cracker crumbs with melted butter, press into 8-inch pie plate. Saute onions in 2 Tbsps. butter until clear, but not brown. Spoon over crust. Beat eggs together with milk, salt, pepper and pour over Vidalia® Onions. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley before serving. (Serves 6-8)

Vidalia’s Favorite Onion Dip

3 cups chopped Vidalia® Onions
3 cups shredded Swiss cheese
2.5 cups mayonnaise
pinch garlic salt

Mix all ingredients and pour into greased one and a half-quart baking dish. Bake at 350 degrees for 35-45 minutes until lightly brown. Serve with corn chips.

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