VA-VA Vidalia-French Onion Soup
What is so great about the VA-VA Vidalia Onion, well it’s just VA-VA good. No really, it’s America’s favorite sweet onion.
In fact, it’s the pioneer of all VA-VA sweet onions. Moreover, it’s said according to history that, “What is now a deeply well-established summer time tradition, actually started out as a fluke.” Really. In my opinion it is. “The ever so sexy & sweet Vidalia Onion. This onion is made for soup.
80 years ago in Toombs County, Georgia a farmer by the name of Moses Coleman discovered the fine crop. Much to Coleman’s surprise the onions were sweet and mild instead of the sharp variety. Literally blowing the minds of onion farmers in the area . It is said that Moses struggled to sell the sweet mild Vidalia at first.
The story says, he eventually managed to get beyond top dollar for them even through the depression. Many other farmers had not been so lucky. Coleman bagged a whopping $3.50 on 50-pounds for his crop. Declaring it a literal gold mind. Soon after that many farmers in Vidalia, Georgia were producing the onion.
FACT FINDER
In 1990 the Vidalia Onion was declared the official state vegetable of Georgia. Today it is still considered the greatest agricultural discovery in Georgia’s history. Because the “yellow tag” says it all.
- 1986 a Vidalia Onion Act was passed by Georgia legislation.
- Federal protection was gives to the sweet onion in 1989.
- 1992 the state of Georgia became the onions legal owner along with the Vidalia Onion trademark.
- Every year more than 12,000 acres are planted annually generating revenue and to the tune of $150 million and represents 40% of the Vidalia’s spring production.
OH YEA VIDALIA GEORGIA
Oh yea Vidalia, Georgia does indeed have an annual onion festival every April. Yes, it’s a big deal. 2016 marks it’s 39th year. The festival lasts 4 days. Complete with not one, but two pageants, carnival, parade, fireworks, and more. So remember your Vidalia’s come spring, whether you plan on attending the 40th festival in 2017, buy a 10-pound bag from your local Shiner’s, or are just hopping into the local Piggly-Wiggley. Make sure you use some of those sweet mild onions to make a pot of VA-VA Vidalia French Onion Soup-Tell’em Soup & Sex, sent ya.
VA-VA VIDALIA FRENCH ONION SOUP
- 1 box low or no sodium beef broth (32 oz)
- 2 sprigs fresh thyme or 1 tsp dried
- 1 1/2 cups red wine (retain 3/4 cup for your consumption-you deserve it)
- 5 cloves garlic minced (I love garlic)
- 1 large & 3 medium Vidalia Onions (sizes vary)
- 1 stick butter
- 2 tbsp flour
- 2 beef bouillon cubes/2 cups water
- 3-4 bay leaves (I love bay leaves)
- 4 slices sourdough bread & 4 slices Jarlsberg or Gouda cheese (or your favorite)
- Slice onions and add to a crock pot.
- In a skillet brown your butter, slowly; then add garlic, thyme,and bay leaves-stir constantly until frothy, remove from heat.
- Pour mixture over onions and turn to high; cook until onions caramelize, 25 minutes, because this is the secrete to great onion soup.
- In the same skillet boil water and beef cubes, save.
- Add the wine to crock. Next bring back to boil. Finally reduce heat and simmer until wine has almost evaporated, 15-20 minutes, discard bay leaves and sprig.
- Dust the onions with flour and cook 10 minutes-only.
- Add the box of broth along with beef cubes from skillet, bring to boil; simmer for 45 minutes.
- Most Importantly broil bread with cheese in oven until brown.
- Ladle soup into my SOUP & SEX bowls and top with broiled bread.
VA-VA GOOD