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Publication: The Daily Recipe
Sweet grilled onions

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       *** A WORD FROM THE KITCHEN ***

Welcome back hope all the Moms had a great day yesterday!
I sure did and I have a new kitchen toy now a Belgian
waffle maker. Even though it was my day I insisted on
making breakfast so I could try out my new toy ;o) I'm
sure you've had your fill of the breakfast recipes for
now so moving along to the sweet smell of onions. No, 
really these are only available for a short time of the
year and many buy them in bulk to extend this window as
long as they can... SWEET VIDALIA ONIONS. There are other
sweet onions out there but these take the cake. Hubby 
can even eat one like an apple (I know ew right?) I'll
share with you a delicious recipe for enjoying these and
some tips on storing them below in Marzee's Corner. First..
SWEET-ONION GRILLED QUESADILLAS for the BBQ that you can
also add grilled chicken to for a meal. My sister did
these for a catering gig recently too and they were the
rave.

Enjoy!
Marzee

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RECIPE: SWEET-ONION GRILLED QUESADILLAS

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INGREDIENTS:
1 medium-large Vidalia sweet onion
olive oil for brushing onion and tortillas
four 6- to 7-inch flour tortillas
3/4 cup grated Monterey Jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried
    and chopped coarse.

DIRECTIONS:
Prepare grill. Cut onion crosswise into 1/4-inch-thick
slices and arrange slices on a tray, keeping them intact.
Brush both sides of slices lightly with oil and season
with salt and pepper. Grill onion on a lightly oiled
rack set 5 to 6 inches over glowing coals 4 minutes on
each side, or until lightly charred and softened. Transfer
onion as grilled to a bowl, separating rings. Brush 2
tortillas lightly with oil on one side and put, oiled
side down, on a platter. Divide onion, Monterey Jack,
and coriander between tortillas and cover with remaining
2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set
5 to 6 inches over glowing coals and grill until undersides
are golden brown, about 1 minute. Sandwiching each
quesadillas between 2 metal spatulas, flip quesadillas
over and grill until undersides are golden brown, about
1 minute. Transfer quesadillas to a cutting board and cut
into wedges. Serves 2 as a light  luncheon main coarse or
side dish. 

Yield: 2 generous srvings 
Categories: Appetizers, Vegetables, 
The Daily Recipe Website

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                 MARZEE'S CORNER

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              ONIONS...SWEET ONIONS...

Vidalias have a higher water and sugar content than other
storage onions, making them susceptible to bruising, and
need to be handled with care. Since they're only available
only a portion of the year, sweet onion lovers buy them in
quantity (50 pounds or more), and store them for extended
enjoyment. 

The key to preserving Vidalias, and to prevent bruising,
is to keep them cool, dry and separated. Here are 2 
popular storage methods:

In the refrigerator, wrapped separately in foil. This
method is expensive and takes up precious refrigerator
space, but can preserve Vidalia Onions for as long as a year.

In the legs of clean, sheer pantyhose. Tie a knot between
each Vidalia and cut above the knot when you want one.
Hang in a cool, dry, well ventilated area. 

ENJOYING THE WHOLE ONION: To bake a Vidalia Onion, peel,
then cut off the top and bottom to make it sit flat. Place
a pat of butter on top, and microwave for 7 minutes on high,
or wrap securely in foil and bake at 350 degrees F for 45
minutes or until tender. 

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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