Show # 2: Mary’s Gibson’s Vidalia Onion Relish, Baked Vidalia Onions, and Baked Vidalia Casserole

Mary Gibson’s Vidalia Onion Relish

2 large onions-sliced
2 cups water
1 cup sugar
½ cup apple cider vinegar
1/2 cup Hellman's mayo
1 tsp celery salt

Slice onions into rings.  Soak in water, sugar and vinegar.  Refrigerate overnight.
Drain Well.  Stir in mayo and celery salt. Serve with Crackers.

Baked Vidalia Onions

4 Medium to large Vidalia Onions
Butter or Margarine
Pepper
4 Beef or Chicken bouillon cubes (1 tsp.)

Skin and core onion.  Be careful no to cut through bottom of onion.  Place whole trimmed onion in a casserole dish.  Place butter or margarine in hole to a depth of half.  Place a whole bouillon cube in hole then finish filling with butter.  Cover and bake 30-45 minutes in a 350 degree oven or cook in microwave until tender.  Serve onion and drizzle some of the pan juice over onion

Baked Onion Casserole

1 cup Ritz crackers crumbs
½ stick butter, melted
2 cups Vidalia Onions, thinly sliced
2 tablespoons butter
2 eggs
¾ cup milk
¾ teaspoon salt
Dash of pepper
¼ cup grated sharp cheddar cheese
Paprika Parsley

Mix Ritz cracker crumbs and melted butter.  Press into 8 inch pie plate.  Sauté onions with 2 tablespoons butter until clear, not brown.  Spoon into pie crust.  Beat eggs with milk, salt, pepper and pour over onions.  Sprinkle with cheese and paprika.  Bake at 350 degrees for minutes or until firm in the center.  Sprinkle with parsley before serving