“Vidalia onions aren’t just the most famous onions in the world; I think they may be the only famous onions in the world.” — Bobby Flay
It’s almost Vidalia season! Less than two weeks from now, Georgia (USA) farmers will start harvesting these magnificent treasures. Yes, there are other sweet onions in the world. Yes, they’re also delicious. They can’t call themselves Vidalia, though; that’s a moniker reserved only for those grown in 20 specific Georgia counties. There’s just something about the Georgia soil — specifically, its low sulfur — that makes Vidalias the best. Nope, they didn’t pay me a dime (not even an onion) to say that, it’s just my humble opinion. Although if they wanted to send me a freebie now and then, I can’t say I’d refuse.
You’ll see Vidalias cropping up (pun intended, haha) in my recipes all summer long. Since Vidalia & Cherry Tomato Salad is best with farm-fresh, in-season tomatoes, I thought I’d get you started on the season with this recipe. It’s delicious as a side dish, or you could add some beans to make it a meatless main dish. The crunch of the onions is the perfect complement to the bulgur; the combination is both fresh and hearty. Whichever way you prepare it, I hope you enjoy it!
What are your favorite ways to serve Vidalias? Let me know in the comments below.
Ingredients:
½ cup (94 g) bulgur
2 Tablespoons chopped fresh basil
¼ of a large Vidalia (or other sweet) onion
½ cup (75 g) fresh green beans
1½ teaspoons extra virgin olive oil
½ teaspoon blackberry ginger balsamic vinegar (or plain balsamic)
salt and pepper to taste
Directions:
1.) Cook the bulgur according to package directions. While it cooks, mince the basil, chop the onion, and snap the beans into bite-size pieces.
2.) In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Whisking constantly, drizzle in the olive oil.
3.) When the bulgur has about two minutes remaining on its cooking time, stir in the green beans. Re-cover, and let it finish cooking. This will be plenty of time to heat and tenderize the beans.
4.) Stir in the basil, onions, and dressing. Serve immediately.
Vidalia, Green Bean, and Bulgur Salad
Ingredients
½ cup (94 g) bulgur
2 Tablespoons chopped fresh basil
¼ of a large Vidalia (or other sweet) onion
½ cup (75 g) fresh green beans
1½ teaspoons extra virgin olive oil
½ teaspoon blackberry ginger balsamic vinegar (or plain balsamic)
salt and pepper to taste
Directions
1.) Cook the bulgur according to package directions. While it cooks, mince the basil, chop the onion, and snap the beans into bite-size pieces.
2.) In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Whisking constantly, drizzle in the olive oil.
3.) When the bulgur has about two minutes remaining on its cooking time, stir in the green beans. Re-cover, and let it finish cooking. This will be plenty of time to heat and tenderize the beans.
4.) Stir in the basil, onions, and dressing. Serve immediately.
