0:00
- Hey friends, I want to take y'all with me
0:03
down memory lane today.
0:05
This is a recipe that, gosh,
0:09
we would do when we were young married people,
0:13
and we'd save up our money to buy a steak
0:17
and then we would do our Saturday night Vidalia onions.
0:22
And we would wrap the Vidalia onions in double tinfoil
0:28
and put 'em on the grill.
0:30
And oh my gosh, it was so good.
0:33
But now I have found as I get older
0:37
and we might not be cranking up the grill as often,
0:42
I've found that cooking 'em in the oven
0:45
is really just as good.
0:47
And when you put these onions on the bare coals,
0:51
you really have to watch 'em.
0:53
And this way, they just do their magic in your oven.
1:03
You don't want to go in too deep
1:08
because you want your onion to stay together,
1:11
but you want it to sit level like that.
1:16
So you might need to just nip a little bit off
1:23
And then, we're gonna quarter these.
1:26
Don't take it all the way through.
1:31
About three quarters of the way,
1:37
so you can kind of pull it apart a little bit.
1:43
Just wanna be careful that,
1:48
like I said, that you don't cut it in half.
1:54
I cooked some of these the other night for Michael and me
1:58
and gosh, we almost ate ourselves silly.
2:02
They were so, so good.
2:06
And like I said, not near, you know what I think?
2:09
I think rather than quarter 'em,
2:11
I think I'm gonna like six them,
2:17
so I can get in there.
2:24
before there was such a thing as wet bases,
2:34
you would put a bouillon cube in the middle.
2:39
Well, the wet bases to me
2:47
than the bouillon cube there.
2:53
They're certainly richer.
2:58
But you can just these in your oven and forget about it,
3:02
and let your husband do the grilling of the steak,
3:08
while you're cooking these onions in the house.
3:14
And these Vidalia's, they're young and firm.
3:22
So what we're gonna do, let's see if I wanna,
3:27
alright, we're gonna sit these in our pot and I'm using,
3:35
I don't think we carry these anymore,
3:36
but these were one of the best pots
3:39
that we made in Paula Deen land, as far as I'm concerned.
3:50
So I'm going to gently try to break these loose,
3:54
and then I'm gonna come in here with my wet base
3:59
about the size of what a bouillon cube would be.
4:09
I'm gonna come in in all of our cuts
4:14
and put some butter in there.
4:19
And to me, you don't need any salt or any pepper
4:23
because remember, you're getting the salt
4:25
from the bouillon cube.
4:29
So just kind of frost that puppy in butter.
4:34
And this reminds me, when they're done,
4:37
it reminds me so much of French onion soup.
4:41
I wanna just drink the broth.
4:46
That's all it is to it.
4:47
You don't have to put any juice, any water or anything in it
4:52
because that onion is gonna make its own juice.
4:58
So we're gonna cover this,
5:00
and I'm gonna put it in 350 degree oven,
5:03
and I'm gonna cook it until it's done,
5:05
until it's the doneness that I like
5:08
and I like 'em really soft.
5:10
Now Eddie was just telling me a story
5:13
that when he came to Savannah to attend SCAD,
5:18
that one of his roommate's parents came in
5:21
and took him to dinner at Elizabeth's,
5:23
and he said this is the first time
5:25
he had ever had this dish.
5:28
So did they cook it soft Eddie or was the onion still firm?
5:32
- [Eddie] No, it was falling apart.
5:35
- Yes, like biting into butter.
5:38
So I never knew that Elizabeth's,
5:42
oh, thank you Theresa, - I'll help you.
5:45
- had such a comfort food on their menu as an appetizer,
5:52
'cause this is what us poor folks ate
5:54
long time ago with our steaks.
5:57
Okay, so till it's done, maybe an hour, maybe 45 minutes,
6:04
I know how hot this is.
6:09
I wish I had a baked potato or some rice
6:14
- [Theresa] Or steak.
6:15
- or steak, but I like a starch, you know, with my onions.
6:21
So I'm just gonna give it.
6:24
- [Theresa] You like starch with everything.
6:30
Those taters cannot run and hide from me.
6:35
I will tell you right now,
6:39
I never met a tater I didn't love.
6:42
Alright, what did I do with my fork?
6:46
What did I do with it?
6:48
- [Theresa] Here's one.
6:49
- I got it, thank you.
6:54
So I do hope y'all will try this.
6:57
It's so much easier doing it in the house and in the oven.
7:01
- [Theresa] You could do 'em in the air fryer too.
7:03
- Yeah, but it would.
7:18
I didn't even have to chew that y'all.
7:21
It was like putting a chunk of butter in my mouth.
7:33
And remember, I didn't even salt and pepper 'em,
7:36
'cause you got your wet base,
7:40
you know, that gives 'em all the salt they need.
7:46
So if you wanted to make 'em a little warmer,
7:50
you could put some crushed red pepper on it
7:54
or just black pepper.
8:03
- (indistinct) get a fork Theresa and taste these.
8:05
- [Theresa] Oh, I will.
8:06
- I mean, now, before I eat it all.
8:08
- [Theresa] Well, no, there's plenty.
8:10
- I know it, but I just want you to taste it while it's.
8:12
What are you doing? Get the whole thing.
8:14
- [Theresa] Oh, I thought you wanted me
8:15
to share it with you.
8:20
- [Theresa] I love these.
8:21
- Have you ever tasted a vegetable that was so good?
8:24
- [Theresa] And the Vidalia's are the best.
8:26
You don't want the rest of that?
8:29
I was going to say, turn that platter upside down.
8:34
Drank that liquid, 'cause it's like liquid gold.
8:39
Please promise me that you'll try it and then let me know.
8:44
And you know I love it
8:46
when y'all share your recipes with me,
8:48
so you've got another idea, I'd love to hear it.
8:52
And don't forget it helps me so much
8:55
when y'all come into my YouTube show.
8:58
If y'all would hit subscribe.
9:06
Hey, y'all, it's Paula Deen.
9:07
Now, if you enjoyed this video, be sure to like it
9:11
and click the subscribe button as well as the notification
9:15
bell to be alerted when I post a video.
9:19
Love and Best Dishes Y'all.
