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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Smoke blankets Rogue Valley as Stouts fire grows to 8,500 acres ... Herb Rothschild Jr.: Missing Jon Stewart ... Ticket Availability ... Smoke blankets Rogue Valley as Stouts fire grows to 8,500 acres ... Herb Rothschild Jr.: Missing Jon Stewart ... Ticket Availability ... Cathey Noell: The sweet, delicate and versatile Vidalia onion Comment By Cathey Noell More Content Now DailyTidings.com By Cathey Noell More Content Now Posted May. 26, 2015 at 9:36 AM By Cathey Noell More Content Now Posted May. 26, 2015 at 9:36 AM » Social News I love gifts so when a friend sent me a 20-pound bag of Vidalia onions recently, I was ecstatic. The friend’s church was selling the onions as a fundraiser and the timing couldn’t have been more perfect. Vidalias, harvested in mid-April through June, are versatile, ever-so sweet onion hailing from Georgia. I have been roasting and grilling them all week and my husband has asked me to save a few for some deep fried onion rings. The roasting and grilling methods with different seasonings have turned into several new recipe keepers. Roasted Vidalia onions are a perfect side dish to serve with any type of meat, poultry or fish. If grilling the onions, slice them into wedges, place on foil, add in your seasonings and wrap tightly like a package. It usually takes about 30 to 40 minutes of cooking time on the grill. Depending on the size of your onions they may take a little more or less cooking time. As for the seasonings, the Vidalia onion offers a perfect canvas to experiment with. But season carefully: The onions absorb flavorings instantly, so you don’t want to add too much. Look for Vidalia onions now in farmers markets and grocery stores. If purchasing a large bag, store them in a cool dry place. If possible keep them from touching using paper towels or in the leg of a sheer panty hose, tying a knot between each onion. They also can be stored in the vegetable bin of your refrigerator. Roasted Vidalia Onions Ingredients: 4 Vidalia onions, peeled and ends sliced off 4 tablespoons butter, unsalted 4 teaspoons Cavender’s All-Purpose Greek Seasoning Aluminum foil Preheat oven to 400 degrees. Using a sharp paring knife, make a hole in the top part of the onion removing about half of the core. Place a tablespoon of butter in each onion and sprinkle a teaspoon of the Greek seasoning on top. Wrap each onion in foil and place on a shallow baking sheet. Bake the onions for 1 hour. Can use a beef bouillon cube in place of the butter, or rub the onions with extra-virgin olive oil and fill the core with balsamic vinegar and roast as directed. Cathey Noell writes a weekly food column for The Gaston Gazette and The Shelby Star in North Carolina. By Cathey Noell More Content Now DailyTidings.com By Cathey Noell More Content Now Posted May. 26, 2015 at 9:36 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501