Recipes and Stories

13 July 2015: Vidalia Sweet Onion Season

July 13, 2015

Tags: Onions, Stuffed Onions, Vidalia Sweet Onions, Classic Southern Cooking, The Savannah Cookbook, Elizabeth Terry

Vidalia Sweet Onion stuffed with sausage and pecans. Photography by John Carrington Photography
No one who has spent more than five minutes in an American kitchen needs to be retold the story of Vidalia Sweet Onions. Most of us know how a low sulfur content in the soil and warm, damp growing season conspired to produce an unusually sweet, moisture-rich bulb that became one of the earliest regional American food products to be protected by law.

What you may not know is that because they’re so juicy, they mold and rot more easily than other onions and therefore don’t keep as well. (more…)

28 October 2014: Mastering the Art of French Onion Soup Gratinéed

October 28, 2014

Tags: Soupe à l’Oignon Gratinée, French Onion Soup Gratinéed, Classic French Cooking, Onions

Soupe à l’Oignon Gratinée (Classic French Onion Soup Gratinéed)
One of the most enduringly popular dishes of fall and winter’s table is Gratinéed French Onion Soup. It’s one dish that we call “French” that actually is; “soupe à l’oignon gratinée” is a standard found in bistros and home kitchens throughout France.

This time of year it begins to turn up on menus throughout our country, too, from New England to South Florida without regard to outside temperatures. Unfortunately, what comes to the table is more often than not as indifferent as it is popular. (more…)