Post by blackcrowheart on Aug 16, 2006 8:18:17 GMT -5
Kathleen's Vidalia Onions
from: Atlanta Cooknotes
12 small Vidalia onions, thinly sliced
2 cups water
1 cup sugar
1 cup vinegar
1/4 to 1/2 cup mayonnaise
1 teaspoon celery salt
Party rye bread
Combine first four ingredients. Marinate overnight in refrigerator. When
ready to serve, drain and pat dry. Toss with mayonnaise and celery salt.
Serve on party rye bread.
NOTE: Vidalia onions are indigenous to Georgia. A sweet regional onion
may be substituted.
SERVINGS: 10 - 12
from: Atlanta Cooknotes
12 small Vidalia onions, thinly sliced
2 cups water
1 cup sugar
1 cup vinegar
1/4 to 1/2 cup mayonnaise
1 teaspoon celery salt
Party rye bread
Combine first four ingredients. Marinate overnight in refrigerator. When
ready to serve, drain and pat dry. Toss with mayonnaise and celery salt.
Serve on party rye bread.
NOTE: Vidalia onions are indigenous to Georgia. A sweet regional onion
may be substituted.
SERVINGS: 10 - 12