Vidalia Onion recipes from Tony Stallone

Vidalia Sweet Onion and Crab Soufflé
  • Contributed by Executive Chef Jeffrey Buben, Vidalia Restaurant and Bistro Bis, Washington D.C.

Butter and flour for soufflé mold
5 tablespoons butter, divided
¾ cup minced Vidalia onion
1 cup lump crabmeat
2 tablespoons minced chives
Salt and white pepper
3 tablespoons flour
1 cup milk
Pinch cayenne pepper
Pinch freshly grated nutmeg
4 egg yolks
5 egg whites
½ cup grated Swiss cheese

Instructions: Preheat oven to 375 degrees Fahrenheit. Butter a 6-cup soufflé mold or four 1-cup molds and lightly dust with flour. Melt 2 tablespoons butter in a medium sauté pan. Add Vidalia onion and cook 2 minutes. Add crabmeat and heat. Add chives and a pinch each of salt and white pepper. Set aside. Melt remaining butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes. Remove from heat. In a glass measuring cup, heat milk for 2 minutes in a microwave. Pour hot milk into flour mixture and stir with a wire whisk until smooth. Add ½ teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg. Return to heat and whisk until thickened, about 1 minute. Remove from heat and whisk in egg yolks, one at a time. Stir in crab mixture. Add salt and pepper to taste. Set aside. Beat egg whites with a pinch of salt until stiff but not dry. Gently stir half the egg white mixture into crab mixture. Stir in the cheese. Fold in remaining egg whites. Pour mixture into prepared mold. Set on middle rack in oven and bake 30 to 35 minutes, until soufflé is golden. Individual soufflés will bake in 25 to 30 minutes. Serve immediately. Makes 4 servings.

Vidalia Onion Panzanella
  • Contributed by Executive Chef Jay Murray, Grill 23 & Bar, Boston, MA

1 clove garlic, peeled
1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
6 yellow or red Roma tomatoes, diced
Salt, pepper and sugar
8 canned artichoke hearts, quartered
1 Vidalia onion, peeled and sliced in 1/4-inch rings
2 tablespoons chopped fresh chervil or 1 tablespoon dried
1 tablespoon whole tarragon leaves
1 tablespoon chives, snipped into 1/2-inch lengths
Vinaigrette (recipe follows)

Instructions: Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit a least 15 minutes before serving, tossing occasionally. Serves 8.

2 tablespoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper to taste
½ cup extra virgin olive oil

In a small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.

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