It's Vidalia Onion Time

I had my first Vidalia onion of the season last night. Thinly sliced with some cucumbers. A little cider vinegar, olive oil and a couple of teaspoons of sugar, salt and pepper. Marinated in the fridge for an hour. Ate the whole bowl. It was the only side to a grilled chicken. It's a traditional way to fix them here in the South and I am hard pressed to find a better way to enjoy that marvelous onion. Could very easily appear on the table again tonight. You should be seeing them in the store in your neck of the woods any time now. Don't miss them. They are pretty damn good just cut in half and roasted as well. A little drizzle of olive oil and salt and pepper. 400 degrees for forty minutes will do the trick.

If you are into onion rings try making a batter with just beer and flour with a dash of cayenne or Tabasco and a little salt. You can use the deep fryer if you have one but they cook just fine in a big skillet with about an inch of canola or peanut oil. Don't make the onion slices too thin or they will just burn.