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The Suburbanite
  • Lovers of the Vidalia onion are sweet on versatility

  • It’s Vidalia onion harvest season, and Georgia’s official state vegetable is arriving in northern states by the truckload.

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  • It’s Vidalia onion harvest season, and Georgia’s official state vegetable is arriving in northern states by the truckload.
    Find the sweetest of all onions in local produce departments, and use them for everything from salads to soups to side dishes. If you need inspiring recipes, check out the vast list from The Vidalia Onion Committee at www.vidaliaonion.org. Even dessert recipes, believe it or not.
    We were smitten with this recipe for Vidalias stuffed with lamb and apricots.  
    VIDALIA ONION STUFFED WITH LAMB ND APRICOTS
    6 medium sized Vidalia onions
    5 tablespoons butter, divided
    11⁄2 cups chicken stock
    1 teaspoon minced lemon zest
    16 dried apricot halves, chopped
    11⁄2 pound ground lamb
    1 teaspoon ground cinnamon
    Salt and freshly ground black pepper
    3 tablespoons finely chopped parsley, divided
    3 tablespoons finely chopped fresh mint, divided
    2 tablespoons coarse fresh bread crumbs
    Without peeling onions, cut about 1 inch off the top of each, and enough off the bottom so that onions stand upright. Reserve top. Remove all but the outer 2 layers of each by scooping out centers with a paring knife or pushing them up through the top. Set shells and tops aside; finely chop centers.
    Melt 3 tablespoons butter in a skillet on medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring chicken stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
    Preheat oven to 400 degrees. Add lamb and cinnamon to onions; increase heat to medium; season with salt and pepper. Cook, continually stirring until the lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each of chopped parsley and mint. Cool slightly.
    Spoon filling into onion shells; place in an ovenproof dish. Heap bread crumbs on top (lay onion tops along-side); dot with remaining butter. Pour 1⁄4 cup water into dish. Bake, basting twice, for 20 minutes, then cover with aluminum foil and bake until onions are tender, for an additional 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops.
    Chef Michael Schwartz of Miami for The Vidalia Onion Committee