Make onionade? Eww…
No. Someone gave me a sack of Vidalia onions and I have no idea what to do with them before they start to spoil.
About all I can think of doing is dicing them, then freezing. Anything else I can do? There’s just no way I can consume that many raw or fresh onions.
Make a huge tureen of French onion soup and ask friends round.
Dry-fry a lot of them until they’re brown and crispy. Store in jars and put them on hot dogs, Indonesian food, salad.
Give the rest away.
Onions will keep for a while in the fridge so you shouldn’t have to rush too much. I use them mainly for stir fries, which I have fairly regularly. But sauted onions go in soups very well.
The ‘‘Vidalia onions’’ we get don’t keep well. They start to grow almost immediately.
If you have a flower bed plant one. Next year, perhaps this year, it will have an interesting inflorescence.
Make up a large batch or two of vindaloo, and freeze the leftovers in single meal packages. Cook some rice, heat up the frozen leftovers, and instant meal.
If you’re a big hot dog fan you can make a vidalia onion relish (with or without mustard). If you’re feeling particularly adventurous, you can try to make an onion jelly. I’ve used onion jelly on steaks.
Onion chutney? Lovely in cheese sandwiches, and a way to make them last.
Soup is also good - I used to use up onions at university by cooking a massive batch of floury, stocky soup and eating it over the course of a few meals.
Onion sandwich. Sliced onion on white bread with butter, yellow mustard and a little salt. Takes me back to my roots. 
A Vidalia onion? Eat it like you would an apple, except maybe add some sallt and pepper.
Dice and freeze is a great idea. Maybe make some French onion soup? This is a crockpot recipe I have wanted to try:
I would double it.
Make sure you tie one to your belt!
Vidalia onion rings are delicious. And homemade onion rings are the best. Just sayin’.
Really? I haven’t noticed that but I don’t keep onions around for very long. I’ll generally buy a few and use them up in under 2 weeks.
Oh, man, that looks good.
Don’t make French onion soup - Vidalias are too sweet.
Take yous an onion. Cut the top off flat, but don’t remove the bottom (except the rootlet bits or whatever.) Take off the outer skin. Take a knife and almost quarter your onion from the top down, but don’t go all the way through - in other words, make an onion blossom looking thing. Cut a few tablespoons of butter up into little bits, loosen your onion segments, and cram them all up in there. Cut out enough of the core to fit a bullion cube in (this is the only reason I use cubed bullion.) Wrap the whole shebang in foil. Do as many as you like and bake at 400 for as long as it takes for everything to be delicious - depends on the onion, might take as long as an hour. Delicious.
I’ve heard good things about this onion dip recipe.
I agree with Zsofia - Vidalias are too sweet for soup. They really are best eaten raw.
Put them in salads and sandwiches. Use them as a topping on chili. Pickle them.
Cut off each end, then cut them in half along the equator. Put them in a baking dish and top them with olive oil, salt and pepper. Bake them for 45 minutes at 400 degrees. Top them with a cup of beef stock mixed with a tablespoon of soy sauce and some sage, and bake for another hour, basting them with the stock every 15 minutes. After the hour, top them with shredded Gruyere cheese and bake for another five minutes until the cheese melts.
Vidalias will work perfectly fine in French Onion soup. Hell, that’s how Bobby Flay, for one, makes it. (Of course, he also uses cheddar, so I should be a bit :dubious:, but he doesn’t call it “French” in the title.) I’ve written before on this board that I find them a bit too mild for soup but, after being stuck with a giant sack of them and having no other reasonable way to get rid of them quickly, I made French Onion soup and, lo and behold, they worked out perfectly well, as long as you caramelize the heck out of them (which actually is somewhat easier, given their higher sugar content.)
They should keep for a while if they’re in a cool, dark place.
We use enough onions in stuff (most every recipe uses onions!) that if onions go bad in our pantry, it’ll be the last one or two left out of an entire sack.
I’d say you could just find recipes that use a lot of onions and just start making those- onion soup, fajitas, pot roasts, hamburgers, etc… You’ll mow through them in no time.