Caramelized Vidalia Onion Squares

 

Caramelized Vidalia Onion Squares

Caramelized Vidalia Onion Squares are made with a quick bread batter that’s spiced with parsley or caraway seeds and topped with caramelized Vidalia onions and sour cream before baking. A great side with which to accompany meat, poultry, or seafood entrees, Caramelized Vidalia Onion Squares are even great with cheeseburgers for a change from the traditional hamburger buns!

The Recipe

Caramelized Vidalia Onion Squares
Serves 6
A quick bread topped with caramelized onions and sour cream which makes a delicious side with meats, poultry and/or seafood.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 cups sliced onions
  2. 2 tablespoons butter
  3. 2 tablespoons olive oil
  4. 2 cups flour
  5. 2 teaspoons baking powder
  6. 1 teaspoon salt
  7. 1/4 cup butter (or vegetable shortening)
  8. 2 tablespoons chopped parsley OR 1/2 teaspoon caraway seeds
  9. 1 cup milk
  10. 1/3 cup sour cream
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Cook the onions, covered in butter and olive oil until tender and lightly browned. Cool.
  3. Sift together the flour, baking powder and salt. Cut in butter (or shortening) until the mixture resembles coarse cornmeal.
  4. Add the parsley (or caraway seeds) and milk and stir until all the flour is moistened.
  5. Turn into a well-greased 8" square pan. Spread onions over the top and cover with sour cream.
  6. Bake about 20 minutes. Cut into squares and serve hot.
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How to Caramelize Onions 

Caramelized onions add so much flavor to any dish to which they are added such as pizza, sandwiches and hamburgers. I still remember the first time I ate caramelized onions on a hamburger as I was so impressed with the great flavor provided by them. After enjoying that burger so much I had to learn how to make caramelized onions myself!

The process of caramelizing onions isn’t difficult but it does take time and a little patience as it can take  30 minutes or more to caramelize onions. It’s interesting that it takes 2 cups of sliced onions to make enough caramelized onions for the Caramelized Vidalia Onion Squares recipe because onions “cook down” into a lesser amount. They “sweat” and lose some of their water content while cooking.

To caramelize onions, add butter and olive oil to a skillet over medium low heat. Add some salt to your taste. Some people add a teaspoon of sugar to help the caramelization process but sugar is optional. Cover the pan for 15 to 20 minutes and allow the onions to sweat, stirring occasionally. Uncover the pan and continue to cook, stirring frequently, until onions are golden brown. I don’t allow the onions to get any darker than golden brown because they will be in the oven for 20 minutes on top of the Caramelized Vidalia Onion Squares. Caramelized onions can be stored in the refrigerator for up to one week or frozen for up to one month.

Vidalia Onions

The most praised and prized Southern onion is the Vidalia onion. Vidalia onions are mild, sweet and delicious – raw or cooked. The onions are named for the area in which they are grown, around Vidalia, Georgia. Due to the low amount of sulfur in the soil in which Vidalia onions are grown this variety is unusually sweet.

Over the years as the popularity of Vidalia onions continued to increase, local support soared also. Vidalia onions have their own annual festivals – one in Glennville, Georgia which started in 1977 and one in Vidalia, Georgia that began in 1978 – traditions that continue to this day! In 1990 Vidalia onions were named the official vegetable of the State of Georgia.

Another interesting fact is that the Piggly-Wiggly Supermarket chain was headquartered in Vidalia, Georgia. Piggly-Wiggly Supermarkets recognized the potential of the mild, sweet Vidalia onions and helped local farmers get their well-favored onions onto the supermarket shelves.

The popularity of Vidalia onions continues to grow. No longer just a “Southern thing” vidalias are available across the US and Canada today.

In conclusion, Caramelized Vidalia Onion Squares could also be used at brunch or cut into smaller squares to be offered as appetizers. Stews, chili and soups may be enhanced with a serving of delicious, savory Caramelized Vidalia Onion Squares. Make some caramelized onions and try this quick bread soon!

If you don’t have access to Vidalia Onions any other mild, sweet onion will work well in this recipe.

Remember to Savor the Flavor!

Janet

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Jamaican Yam Casserole

Jamaican Yam Casserole

Jamaican Yam Casserole is composed of sweet potatoes combined with banana slices, chopped pecans, toasted flaked coconut and flavored with orange juice. Jamaican Yam Casserole is actually a misnomer, as most vegetables referred to in the United States as “yams” are actually sweet potatoes.

Many people use the terms “yam” and “sweet potato” interchangeably but in reality they are two very different vegetables. Sweet potatoes are actually members of the Morning Glory family while yams belong to a family of starchy tubers grown in Africa, Asia, Latin America and the Caribbean. True yams may be found in Asian and Caribbean markets. There are more than 600 varieties of yams grown and 95% of these crops are grown in Africa.

Yams are starchier and drier than sweet potatoes. Unfortunately, yams are considered nutritionally inferior to sweet potatoes related to their high levels of beta carotene. Sweet potatoes originated in Peru and Equador. North Carolina produces the largest sweet potato crop in the US.


Sweet potatoes contain some great nutrients such as beta carotene, Vitamin A, fiber, antioxidants, anti-inflammatory properties and blood sugar regulating nutrients. Beta carotene is a strongly colored red-orange pigment abundant in fruits and vegetables. Beta carotene is a well-known antioxidant and eating a diet rich in beta carotene is an excellent health recommendation.

The Recipe for Jamaican Yam Casserole

Jamaican Yam Casserole
Serves 2
A luscious combination of sweet potatoes, bananas, pecans and coconut flavored with orange juice.
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 1-lb. can yams, drained OR use 3 medium sweet potatoes, sliced and cooked until soft
  2. 1/2 medium banana, sliced
  3. 1/4 cup orange juice
  4. 1/2 teaspoon salt
  5. 1/8 teaspoon pepper
  6. 2 tablespoons chopped pecans
  7. 2 tablespoons toasted flaked coconut
Instructions
  1. Preheat oven to 350 degrees F. In a buttered 1-quart casserole arrange sweet potatoes, banana. Pour juice over all. Sprinkle with salt and pepper. Top with pecans and coconut. Bake, covered for 30 minutes.
Notes
  1. Optional: 1 tablespoon brown sugar and 1 tablespoon butter may be added for additional flavor, if desired.
Adapted from Good Housekeeping Cookbook 1963
Adapted from Good Housekeeping Cookbook 1963
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Parting Comments

Recently I had three sweet potatoes that I needed to use up so I found this recipe in a Good Housekeeping Cookbook that was published in 1963. The recipe yield is 2 servings, so some multiplication might be in order If you need to serve more than 2 people. I would characterize this recipe as simple, fast and quite delicious. The orange juice acts as a flavor intensifier. The ingredients combine well to produce a great side dish.

If you like sweet potatoes as much as I do, you may wish to check out other posts I’ve written that featured sweet potato recipes:

Sweet Potato Casserole

Gluten-Free Crispy Sweet Potato Patties

Sweet Potato Black Bean Quesadillas

Sweet Potato Pancakes

When you need a light side dish to accompany meat, fish or fowl, try Jamaican Yam (Sweet Potato) Casserole! 

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right sidebar. Then click on “Sign up.”  Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the main header bar.

 

 

 

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