I bought my first Vidalia onion of the season and I couldn’t be happier. These super sweet onions are grown in a specific region in Georgia and are available for only a limited time in summer. I can usually find them at my grocery store for about a month beginning in June. I try to snap up as many as I can without appearing too greedy. Their mild flavor makes them perfect for grilling, relishes, salads and this adaptation of my favorite party dip.
- Category: Appetizer
- 1 medium to large Vidalia onion - chopped fine (about 1 cup)
- 1 cup real mayonnaise
- 1 cup grated Parmesan cheese
- 1 1/2 tbsp butter
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. chopped fresh parsley
- 1 tbsp. lemon juice
- To begin chop the onions as finely as you can. A food processor will make this task easy, just be careful to not over do it and puree the onions. Next heat the butter in a large skillet over a medium flame. Add onions, salt and pepper. Sauté the onions for about 10 to 15 minutes or until nicely browned.
- Set the onions aside and allow them to cool.
- Once the onions have cooled combine them with the mayonnaise, Parmesan cheese, parsley and lemon juice in a bowl. Scoop the dip into a small casserole dish that has been lightly sprayed with a non-stick spray. I actually used a mini-bread pan that was about 8 inches long and 2 inches deep. Sprinkle the top lightly with the paprika.
- Place the casserole dish in a pre-heated 350 degree F oven and bake for 25 minutes.
- Serve warm with crackers or sliced French bread brushed with olive oil and lightly toasted.