The Cumming Civitan Club will take offers for jumbo select Vidalia onions through April 25. A 10-pound bag costs $12. To place an order, call Susie at (678) 771-8909. Delivery will be the first week of May.
For its current fundraiser, the Cumming Civitan Club is selling 10-pound bags of Vidalia onions for $12.
Proceeds go toward its participation in the Special Olympics game day on April 19, for which the club provides activities and prizes during breaks.
Did you know that Vidalia Onions have been the official state vegetable since 1990? The onions are so sweet due to the low amount of sulfur in the soil of that part of southeast Georgia.
If you are wondering the best way to use these sweet onions, here are a few recipes to try.
Civitan member Linda Whittle recalled how she made this onion dip and took it to a potluck gathering several years ago.
Despite all of the wonderful food at the party, she received the winning prize for her onion dip. Everybody wanted the recipe.
According to Whittle, besides the Vidalia onions, the secret is to marinate the onions overnight.
Linda’s Vidalia onion dip
1/2 cup sugar
1 cup apple cider vinegar
2 cups water
1 large Vidalia onion, finely chopped
1/2 cup mayo
1 teaspoon dill weed
Mix sugar, vinegar and water stir in onion and marinate overnight
Drain well, stir in mayo and dill. Serve with crackers.
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I loved Linda’s dip. Here is one of my favorite dips using my favorite onions.
Caramelized onion dip
1 tablespoon olive oil
1 tablespoon butter
2 Vidalia onions, chopped
Kosher salt and freshly ground black pepper
1 ½ cups sour cream
1/2 cup mayonnaise
Dash hot sauce (to taste)
1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives
Add the olive oil and butter to a large saute pan over medium heat.
Add the onions and saute until caramelized, about 30 to 40 minutes. Do not rush this step.
Season with salt and pepper, to taste.
Remove from the heat and allow the onions to cool.
Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl.
Add the onions and stir well to blend.
Taste for seasonings.
Refrigerate until ready to serve.