One of my favorite seasonal vegetables is Vidalia onions. The official vegetable of Georgia, these sweet onions are trademarked and production is limited to a legally specified area. Who knew?! I guess when you’ve got something good, you have to protect it.
This delicious dish is worth protecting too…. from people who don’t recognize it’s deliciousness! I served it with a version of Fish Chowder, using new potatoes, shrimp, and fish.
Vidalia Onion Shortcake (from the Runaway Spoon)
- 2 tbsp oil
- 1 large Vidalia onion
- 1 bunch fresh thyme leaves
- 2 cups all- purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 tbsp cold butter, cut into cubes
- 1 cup well-shaken buttermilk
- Black pepper
- ½ cup sour cream
- 1 egg
Thinly slice the onions into half-moons. Heat the oil in a large skillet over medium heat. Add the sliced onions, the leaves from 3 thyme sprigs, and salt. Stir to coat the onions. Sauté, stirring frequently, until the onions are soft and caramel brown, being careful not to scorch the onions. Allow to cool slightly.
Preheat the oven to 350°. Grease a 9 – inch pan (I used a springform pan).
Place the flour, baking powder, baking soda, salt and the leaves from 2 – 3 thyme sprigs in the bowl of a food processor. Pulse a few times to combine. Drop in the butter cubes and pulse several times until the mixture is grainy. Pinch a bit of the flour between your fingers and it should stick together. Dump in the buttermilk, then process until everything is combined. It will be a wet dough that won’t come together in a ball. Scrape the batter into the prepared dish and press it out to fill the dish. Wet your fingers to help keep the dough from sticking to them.
In a small bowl, mix the sour cream and egg. Add the leaves from a few more sprigs of thyme and a few good grindings of pepper. Stir on the onions, making sure the mixture is evenly combined. Pour the mixture over the dough and spread evenly.
Bake the shortcake for 25 – 30 minutes, until the edges are browned and pull slightly away from the edges of the pan. The sour cream filling should be set and browned. Serve the shortcake warm or at room temperature. Refrigerate leftovers.